This Scandinavian specialty is delicious and easy. Note that it takes fives days to cure. Serve thin slices wrapped around breadsticks.
- Portion size 50 servings
- Credits : Canadian Living Magazine: January 2010
- 1/3 cup granulated sugar
- 1/4 cup kosher salt
- 1/4 cup pickling salt
- 1 teaspoon peppercorns crushed
- 1 teaspoon coriander seeds coarsely ground
- 1 shallots finely diced
- 3 tablespoons chopped fresh tarragon
- 2 lbs centre-cut salmon fillets (skin on)
- 2 tablespoons gin
MethodIn bowl, combine sugar, salt, peppercorns and coriander seeds; mix in shallot and tarragon. Place one-third on centre of sheet of plastic wrap; place salmon, skin side down, on mix. Spread remaining mix all over flesh side of salmon; drizzle with gin. Wrap in plastic wrap.
Transfer to small baking sheet. Place small cutting board on salmon; weigh down with two or three 28-oz (796 mL) cans. Refrigerate for 5 days, turning daily.
Unwrap fish. Using paper towel, brush off most of the mix. Thinly slice on 45-degree angle.
Nutritional facts Per piece: about
- Sodium 367 mg
- Protein 4 g
- Calories 39.0
- Total fat 2 g
- Potassium 68 mg
- Cholesterol 11 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 1.0
- Folate 2.0
- Vitamin C 2.0