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kosher salt dill orange zest fresh ground black pepper Absolut vodka sugar salmon fillet red onions chervil drizzle of extra virgin olive oil pastry
Viewed: 22 - Published at: 8 years agoIngredients
- 1/2 cup kosher salt
- 1/4 cup chopped fresh dill
- 2 tablespoons grated orange zest
- Fresh ground black pepper
- 1/4 cup Absolut Vodka
- 2 tablespoons sugar
- 1 (2 pound) piece of fresh salmon fillet, skin on, pin bones removed and rinsed under cold water
- 1 cup red onions small dice
- 1 cup fresh chervil leaves
- Drizzle of extra virgin olive oil
- 28 medium individual Bouchee Pastry
- 2 ounces of Sevruga Caviar
Method
- In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and sugar together.
- Place the salmon, skin side down, on several large sheets of plastic wrap.
- Cover the entire salmon with the curing mixture, packing the cure into the salmon.
- Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a 1/2 sheet pan.
- Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap).
- This will help infuse the salmon into the mixture.
- Refrigerate the salmon for 24 hours.
- Remove the salmon from the refrigerator and wipe off the salt mixture.
- Rinse the salmon under cold water, removing all the cure.
- Using a sharp knife, slice the salmon diagonally paper thin.
- Small dice the salmon.
- In a mixing bowl, toss the salmon with the red onions and chervil and a drizzle of olive oil.
- Season with black pepper.
- Spoon about 1/4 cup of the mixture into each pastry.
- Garnish with caviar.
