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Vodka Cured Salmon Salad In A Pastry Brioche
1
1
2
/2 Cup Kosher salt
/4 Cup Chopped fresh dill
Tablespoon Grated orange zest
Freshly−ground black pepper; to taste
1
2
1
/4 Cup Absolute Vodka
Tablespoon Sugar
Fresh skin−on salmon fillet, (abt 2 lbs); pin bones removed
And rinsed under cold water
1
1
Cup Small−diced red onions
Cup Fresh chervil leaves
Drizzle of extra−virgin olive oil
2
2
8 Medium Individual brioche pastries
Ounce Sevruga caviar
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.
Vodka Cured Salmon Salad In A Pastry Brioche
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