SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
Steps:
- Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
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Alli Bhai
[email protected]I'm not sure I would make this recipe again. It was good, but not great.
Arab Matiullah
[email protected]This salmon is a bit pricey, but it's worth every penny.
Maduka Ruwan
[email protected]I love the flavor of the Pernod in this recipe. It's so unique and delicious.
Juniper Stardust
[email protected]This salmon is so good, I could eat it every day!
Baby Qalbi
[email protected]I've never cured salmon before, but this recipe made it easy. The salmon turned out perfectly.
Salman Talukder
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The salmon is absolutely delicious.
Franca Cocuzza
[email protected]I'm not a big fan of fish, but I really enjoyed this salmon. The cure made it very mild and flavorful.
Kitty Gaga
[email protected]This recipe is a great way to use up leftover salmon. I made a salmon salad with the cured salmon and it was delicious.
be ep
[email protected]I made this salmon for a brunch party and it was a huge success. Everyone loved the flavor and the presentation.
Sunil Pujara
[email protected]This salmon is perfect for a special occasion dinner. It's elegant and delicious, and it's sure to impress your guests.
Tiffany Cools
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of anise, but I'm so glad I did! The Pernod flavor is very subtle and it really enhances the salmon.
Black Women Love Sex
[email protected]This recipe is easy to follow and the results are impressive. The salmon is moist and flavorful, and the Pernod gives it a nice complexity.
Chukwugozie Okoro
[email protected]I've made this salmon several times now, and it's always a hit. My guests love the unique flavor of the Pernod.
Saraibrahim Elamari
[email protected]This salmon recipe is a keeper! The Pernod adds a subtle anise flavor that perfectly complements the dill and lemon. The salmon came out moist and flaky, and the cure gave it a beautiful golden color.