Title: Cured Salmon
Categories: Seafood
Yield: 4 Servings

1/2 c Rock salt
1 c Sugar
2 tb Cracked white pepper
1 Bunch fresh dill
2 lb Salmon fillet; 1 inch thick,
-(2 pieces)
2 tb Aquavite (optional)
Butter lettuce
4 Lemon wedges

-----------------------------------SAUCE-----------------------------------
4 tb Dijon mustard
1 tb Vinegar
1/2 tb Sugar
1/2 c Peanut oil
1 tb Chopped dill
Salt and pepper; to taste

Mix the salt, sugar, and pepper together. Spread 1/4 of the mixture and
1/3 of the dill in bottom of a pan. Place 1 fillet with skin side
down in the pan. Add 1 tablespoon aquavite and spread over the fillet. Rub
gently with another 1/4 of the mixture. Spread 1/3 of the dill on top.
Repeat the process with the second fillet, placing meat side to meat side.
Cover with parchment and place a plate on top. Turn both fillets after 24
hours. The salmon will be ready to serve after 48-72 hours. Serve the
salmon thinly sliced with a garnish of sauce in a butter lettuce cup with a
lemon wedge. sauc: Mix in a bowl the Dijon mustard, vinegar and sugar.
While constantly whipping, add the peanut oil slowly. Add the chopped dill
and salt and pepper to taste.

BENTLEY'S

128 SUTTER, SAN FRANCISCO

SHRAMSBERG BLANC DE NOIR, 1980

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.