Recipe - House Cured King Salmonwith Provincial Infused Olive Oil

1 One half pound Fresh Salmon (one pce. with
skin on) (up to 2)
1 teaspoon Juniper berries
1 teaspoon Mustard seed
1 teaspoon Fennel seed
1 teaspoon Black pepper
1 Orange , Zest of
1 Lime , Zest of
1 Lemon , Zest of
One fourth cup Sugar
One half cup Salt
2 tablespoon Fresh Dill
2 tablespoon Fresh Chives

Make sure all bones are removed from Samon. Grind Juniper berries, mustard
seed, fennel seed and black pepper in coffee grinder. and then the zest of
the orange lemon and lime. Mix salt and sugar and spread evenly over salmon
meat. Put cookie pan over Salmon with some weight on it and let marrinate 2
~ 3 days, draining excess water off every day. Scrape and rinse salmon
after 2 3 days (when firm).

Now, it's ready to serve. On an angle, slice salmon as thin as possible.
Serve with toasted French bread and organic greens (or lettuce of your
choice with a citrus vinaigrette.

Posted to JEWISHFOOD digest V96 #111

From: alotzkar@direct.ca (Al)

Date: Thu, 26 Dec 1996 19:36:53 0800