Recipe - Tequila Lime Caesar Salad Dressing

2 1 Lbs salmon fillet (skin
on);, boneless

CURING INGREDIENTS
4 tablespoon Black peppercorns
One half cup Firmly packed dark brown
sugar
One half cup Coarse kosherstyle salt
1 cup Fresh cilantro leaves;
loosely packed
One half cup Fresh dill weed
One half cup Fresh chives
One half cup Goodquality golden tequila

GARNISH
1 cup Fresh cilantro leaves;
loosely packed
Sliced pumpernickel bread
Spicy mustard
Lime wedges

SPECIAL EQUlPMENT: Culinarygrade cheesecloth to wrap the fillets Heavy
objects to weigh down the salmon as it cures, such as a bag of sugar or
flour, bags of dried beans, or a jug of cooking oil. Put the peppercorns in
a small plastic bag and crush, using the bottom of a heavy skillet. Add the
sugar and salt to the hag and blend well together. Place 1 cup cilantro and
the dill and chives together in the howl of a food processor fitted with a
metal blade and chop fine. Lay a clean, washed, approximately
16inchsquare single layer of cheesecloth on a clean work surface. Place
the fish fillets skinside down on the cheesecloth. Spread the
pepper/sugar/salt mixture evenly over the salmon. Spread the chopped herbs
in the same manner and then sprinkle the tequila over the herbs. Once all
the tequila has been absorbed, sandwich the two fillets together, flesh to
flesh and skin sides out. Position the fillet "sandwich" in the center of
the cloth and wrap as you would a gift, pulling the cloth as tightly as
possible around the fillets. Lay the package on a cake cooling rack set in
a pan. The rack allows air to circulate for more efficient drying, while
the pan will catch the liquid expelled during the 3day curing period. Put
the weight in a second, smaller cake pan and place it on top of the fillets
to press out the unwanted water. Place the entire contraption in the bottom
of your refrigerator. Turn every 24 hours, replacing the weight each time.
At the end of the 3 days, remove the cloth, discard any accumulated liquid,
scrape off the herbs, rinse with water, and pat the fish dry. To serve,
finely chop one cup of fresh cilantro and cover the flesh side of the fish.
Using a very sharp knife, slice the salmon as thinly as possible, at a
45degree angle. Your first slices may look a bit rough, but be patient.
With a little practice you'll soon he turning out elegant greenedged red
ribbons of gravalax. Serve on pumpernickel with spicy mustard and wedges of
lime. * *

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Per serving (excluding unknown items): 5 Calories; less than one gram Fat
(16% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg
Sodium

NOTES : Rather than using smoke or heat, this traditional Scandinavian
technique uses salt, sugar, alcohol, time, and a pressing weight to produce
a silky, moisttextured cured fish that is as versatile and appealing as
smoked salmon. In this New World rendition one of the most popular
appetizers served at '21' tequila replaces aquavit, and cilantro and
chives join the traditional dill flavoring. Excerpt From: The '21' Cookbook
by Michael Lomonaco with Donna Forsman

Recipe by: Chef Michael Lomonaco

Posted to bbqdigest V5 #735 by RockMc RockMc@aol.com on Dec 1, 1997