Title: Lemon and Dill Cured Salmon
Categories: None
Yield: 1 Servings

1 lb Salmon -- boned skinned
Fresh ground Black
Peppercorns
1/4 c Kosher Salt -- or table
Salt
6 Sprigs Fresh Dill --
Chopped
1 tb Brown Sugar
6 Juniper Berries -- crushed
1 tb Granulated Sugar
1 Lemon -- grated peel
Leaves of 2 Tea Bags

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