Cooking Instructions
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Step 1
Cover
Skin-On Salmon Fillets (2 lb)
with
Fresh Dill (1/2 cup)
.
Step 2
Mix the
Kosher Salt (2 cups)
,
Granulated Sugar (1 cup)
,
Vodka (3 fl oz)
,
Beet Juice (1/2 cup)
,
Dijon Mustard (2 Tbsp)
and
Freshly Ground Black Pepper (1 Tbsp)
.
Step 3
Place a small layer of it in a non-reactive dish.
Step 4
Top with the salmon.
Step 5
Cover the salmon with the remaining dry brine, cover airtight, and keep refrigerated for 4 days.
Step 6
After 3 or 4 days, rinse the salmon under running water, pad dry, then cover flesh side with
Fresh Dill (1/4 cup)
.
Step 7
Slice the salmon as thin as possible.
Step 8
For the sandwiches, spread
Ciabatta Bread (4)
with
Garlic and Herb Gourney Cheese (to taste)
, followed by
Lettuce Leaves (to taste)
,
Eggs (to taste)
,
Capers (to taste)
, a thin slice of salmon and
Onions (to taste)
. Enjoy!
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