| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Swedish |
Frugal03 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Salmon; center cut – (2 fillets), skin on |
|
|
=== CURING SALT === |
| 1/3 |
c |
Kosher salt |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Saltpeter |
|
|
Freshly-ground black pepper; to taste |
|
|
=== DRESSING === |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
ts |
Dijon mustard |
| 2 |
ts |
Distilled white vinegar |
| 1 |
pn |
Sugar |
|
|
=== GARNISH === |
| 1 |
bn |
Fresh dill; chopped |
INSTRUCTIONS
Tell your fishmonger what you are making and he will help you to prepare
the fish. Be sure there are no small bones in the fish. Gently rub your
hand along the cut flesh of the salmon in both directions and you will
discover any small bones. Pluck them out one by one with a pair of small
long-nose pliers. Mix all the ingredients for the curing salt in a bowl.
Lay the two fillets side by side, skin side down, on a plastic tray and
sprinkle with the curing salt. Place the chopped dill on top of one of the
fillets and put the other fillet on top, like a sandwich. Wrap the entire
fish with plastic wrap and then with aluminum foil. Place a small wooden
board on top and put a clean brick on top as a weight. Place the whole
works in the refrigerator to cure for 2 days. To prepare for serving, slice
each fillet into very thin pieces across the grain, thus removing the slice
from the skin. This will take a very sharp knife. Mix together the
ingredients for the dressing. Arrange the slices on a platter and top with
the dressing.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-14-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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