| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | lb | Salmon fillet |
| 1/4 | c | Aquavit |
| 1 | ts | Fennel seeds; crushed |
| 1/4 | c | Kosher salt |
| 1/4 | c | Sugar |
| 1 | tb | Freshly ground pepper |
| 1 | lg | Bunch dill; rinsed, dried and stems removed |
| Mustard dill sauce (recipe to follow) | ||
| Lemon slices |
INSTRUCTIONS
GARNISH In a baking dish large enough to hold the salmon, arrange salmon fillet, skin side down. Pour the Aquavit over the salmon and then sprinkle the crushed fennel seeds lightly over the salmon. In a small bowl, combine the salt, sugar, and ground pepper. Spread the mixture evenly over the entire surface of the fillet and then scatter the dill over it. Cover tightly with plastic wrap and weight with a plate and brick or heavy can. Chill for 48 hours. Scrape away the dill and seasonings and pat dry with paper towels. Slice thinly and serve on dark bread with mustard sauce, and lemon slices. Recipe by: Cooking Live Show #CL8984 Posted to MC-Recipe Digest V1 #844 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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