| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Salmon, boned skinned |
|
|
Fresh ground Black |
|
|
Peppercorns |
| 1/4 |
c |
Kosher Salt, or table |
|
|
Salt |
| 6 |
|
Sprigs Fresh Dill |
|
|
Chopped |
| 1 |
T |
Brown Sugar |
| 6 |
|
Juniper Berries, crushed |
| 1 |
T |
Granulated Sugar |
| 1 |
|
Lemon, grated peel |
|
|
Leaves of 2 Tea Bags |
INSTRUCTIONS
Combine the salt, sugars and tea leaves; rub all sides of the salmon
evenly with the mixture. Wrap securely in plastic wrap, then
aluminum foil. Refrigerate overnight. Unwrap the salmon and rinse
under cold water to remove excess tea leaves. Pat dry. Combine black
pepper, dill, crushed juniper berries and grated lemon peel. Cover the
entire surface with this mixture. Rewrap in plastic wrap and aluminum
foil and place on a tray with another weighted tray (about 2 pounds)
on top. Refrigerate overnight. Unwrap the salmon and slice as thinly
as possible, holding the knife at a diagonal as you cut. Serving
Suggestions: Serve on a toasted bagel with cream cheese, or on toast
points with mustard and dill mayonnaise. Garnish with lemon wedges.
Recipe By : TheCook121 From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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