| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Emlive05 |
12 |
servings |
INGREDIENTS
| 1 |
tb |
Black peppercorns |
| 3 |
ts |
Dried thyme |
| 3 |
|
Bay leaves; crumbled |
| 1 |
ts |
Whole cloves |
| 2 |
tb |
Minced garlic |
| 1 |
ts |
Whole juniper berries; plus |
| 1/3 |
c |
Crushed juniper berries |
| 4 |
c |
Water |
| 1/2 |
c |
(packed) Light brown sugar |
| 1/2 |
c |
Kosher salt |
| 1 |
|
Fresh salmon fillet; skin off, – (abt 4 lbs) |
| 1/4 |
c |
Coarsely-ground black pepper |
| 6 |
sl |
Large rye bread; cut diagonally |
| 1/2 |
c |
Remoulade Sauce; see * Note |
| 12 |
sl |
Swiss cheese |
| 2 |
c |
Sauerkraut |
INSTRUCTIONS
* Note : See the "Remoulade Sauce" recipe which is included in this
collection.
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves,
garlic, and whole junipers berries. In a saucepan, over medium heat,
combine the water, brown sugar and salt. Bring to a boil and stir to
dissolve the sugar and salt. Remove from the heat and add dry spice mixture
and steep for 1 hour. Place the salmon in a glass or plastic container.
Pour the seasoned brine to cover the salmon completely. Cover and
refrigerate for 24 hours, turning the salmon a couple of times. Remove the
salmon from the brine and rinse thoroughly with cool water. Pat dry with a
towel. Combine the crushed juniper berries and ground black pepper in a
small bowl. Using the palm and heel of your hands, press two thirds of the
berry and pepper mixture into the salmon. Press the remaining mixture onto
the other side. Wrap the salmon tightly with plastic wrap. Store in the
refrigerator for at least 48 hours before serving. To serve, remove the
salmon and slice thin. Smear the Remoulade Sauce on one side of the bread.
Spoon the sauerkraut on top of the Remoulade and spread evenly. Lay the
slices of salmon on top of the sauerkraut. Lay the slices of cheese over
the salmon. Place the sandwiches on a baking sheet and bake until the
cheese melts, about 8 minutes. Serve warm. This recipe yields 12 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B16 broadcast 04-02-1998) 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
04-15-1998
Recipe by: Emeril Lagasse
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