| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive07 |
28 |
servings |
INGREDIENTS
| 1/2 |
c |
Kosher salt |
| 1/4 |
c |
Chopped fresh dill |
| 2 |
tb |
Grated orange zest |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Absolute Vodka |
| 2 |
tb |
Sugar |
| 1 |
|
Fresh skin-on salmon fillet (abt 2 lbs); pin bones removed |
|
|
And rinsed under cold water |
| 1 |
c |
Small-diced red onions |
| 1 |
c |
Fresh chervil leaves |
|
|
Drizzle of extra-virgin olive oil |
| 28 |
md |
Individual brioche pastries |
| 2 |
oz |
Sevruga caviar |
INSTRUCTIONS
In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and
sugar together. Place the salmon, skin-side down, on several large sheets
of plastic wrap. Cover the entire salmon with the curing mixture, packing
the cure into the salmon. Wrap the salmon completely and tightly in the
plastic wrap and place the salmon, skin-side down on a 1/2-sheet pan. Place
something heavy like a skillet, weights, or a brick (which needs to be
wrapped in plastic wrap). This will help infuse the salmon into the
mixture. Refrigerate the salmon for 24 hours. Remove the salmon from the
refrigerator and wipe off the salt mixture. Rinse the salmon under cold
water, removing all the cure. Using a sharp knife, slice the salmon
diagonally paper thin. Small dice the salmon. In a mixing bowl, toss the
salmon with the red onions and chervil and a drizzle of olive oil. Season
with black pepper. Spoon about 1/4 cup of the mixture into each pastry.
Garnish with caviar. This recipe yields 28 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B51 broadcast 07-23-1998) 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
07-30-1998
Recipe by: Emeril Lagasse
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