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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Salmon: 3 pounds rock salmon 1/4 cup salt 1/2 cup brown sugar 2 teaspoon crushed peppercorns 1 bunch fresh dill 3 ounces dill aquavite A board about 18x4x1-inch Large pan Sauce: 3 tablespoons oil 1 tablespoon red wine vinegar 1 tablespoon sugar 1/3 teaspoon salt Pinch of white pepper 2 to 3 tablespoons prepared mustard 1 box flatbread or ryecrisp 1 bottle dill aquavite 2 to 3 tablespoons minced dill Instructions: Skin and fillet salmon, removing bone and wipe dry (do not rinse). Save the skin. Mix salt and sugar and rub each side of the fillet with half of mixture. Sprinkle on half the peppercorns and add half the fresh dill. Place the skin back on both sides. The fillets now look like a sandwich. You should have both fillets together- the belly side of one to the backbone of the other (the thick to the thin). Add half of the dill aquavite. Place board on top of fillets and the rock on top of the board. Refrigerate. After six hours, pour of the liquid and refrigerate twelve hours. Now take the fillets, remove the skins and add the rest of the ingredients to the outside pieces, making them the inside pieces. Put the skin back on both sides and weight with board as before. Twenty four hours is the minimum time, preferably forty-eight hours. Sauce: Blend together all ingredients except dill. (Add the dill or serve from a separate bowl.) Take the skin and cut in long strips like bacon Fry quickly and they will curl. Use these as garnish. Cut the lox into bite-size pieces. Dip into sauce and place on ryecrisp or flatbread and enjoy! Keep the dill aquavite in the freezer. Serve in frozen glasses (shot glasses). Now really enjoy! |
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