Recipe - Cured Salmon

One half cup Rock salt
1 cup Sugar
2 tablespoon Cracked white pepper
1 Bunch fresh dill
2 pound Salmon fillet; 1 inch thick,
(2 pieces)
2 tablespoon Aquavite (optional)
Butter lettuce
4 Lemon wedges

SAUCE
4 tablespoon Dijon mustard
1 tablespoon Vinegar
One half tablespoon Sugar
One half cup Peanut oil
1 tablespoon Chopped dill
Salt and pepper; to taste

Mix the salt, sugar, and pepper together. Spread One fourth 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 One fourth 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 4872 hours. Serve the
salmon thinly cut or sliced up with a garnish of sauce in a butter lettuce cup with a
lemon wedge. sauc: 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.

BENTLEY'S

128 SUTTER, SAN FRANCISCO

SHRAMSBERG BLANC DE NOIR, 1980

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.