INGREDIENTS

INSTRUCTIONS

* Note: See the "Dill Mayonnaise" recipe which is included in this
collection.
Cook coriander seeds in a small dry saute pan just until the aroma is
released. Crush seeds using the bottom of a heavy pot or a mortar and
pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
Slice salmon in half across width and lay pieces side by side on counter,
flesh-side up. Divide dry spice mixture in half and sprinkle one half over
both pieces. Place half the dill sprigs on 1 piece of salmon and top with
remaining piece of salmon to enclose the spices and herbs, as if making a
sandwich. (Make the sandwich even by placing the thick end of salmon of top
of thin end.) Evenly coat outside of salmon sandwich with remaining spices
and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow
baking dish, and top with weights (canned goods or milk cartons are good).
Refrigerate 3 days, turning over every 12 hours. To serve, scrape off
spices and dill. Slice thinly and serve cold with Dill Mayonnaise and
thinly-sliced black bread. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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