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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a very unusual recipe that I obtained from an estate sale a few years back. Enjoy Ingredients:
2 pounds boned skinned salmon |
3 tablespoons gin |
1/4 cup granulated sugar |
3 tablespoons coarse salt |
2 teaspoons black peppercorns coarsely crushed |
1 teaspoon whole allspice coarsely crushed |
2 cups coarsely chopped fresh dill |
Directions:
1. Cut fish in half crosswise to make two equal pieces then rub gin on all sides of fish.
2. Mix sugar, salt, peppercorns and allspice then rub dry seasonings onto all sides of fish.
3. Spread 1/3 of dill in a rectangular glass baking dish.
4. Lay one piece of fish on dill and sprinkle with another 1/3 of dill.
5. Lay other piece of fish on top of first thick width to thin width and top with remaining dill.
6. Cover tightly with plastic wrap.
7. Place small cutting board on fish and rest weight on top of board.
8. Refrigerate 3 days turning fish every 12 hours.
9. Discard brine and scrape away most of the seasonings.
10. Pat salmon dry then store airtight in refrigerator for up to one week.
11. To serve thinly slice across grain on diagonal and serve with assorted crackers.
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