Recipe for Cured Salmon - Recipes Worldwide

0.50	c	Rock salt
1.00	c	Sugar
2.00	tb	Cracked white pepper
1.00		Bunch fresh dill
2.00	lb	Salmon fillet
1.00		In.thick. (2 pieces)
2.00	tb	Aquavite (optional)
		Butter lettuce
4.00		Lemon wedges
		Sauce
4.00	tb	Dijon mustard
1.00	tb	Vinegar
0.50	tb	Sugar
0.50	c	Peanut oil
1.00	tb	Chopped dill
		Salt and pepper, to taste

Instructions:
Wine: Shramsberg blanc de noir.
Allow 48 to 72 hours to prepare Cured.
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.
SAUCE: 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.

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