Recipe - Vodka Cured Salmon Salad In A Pastry Brioche

One half cup Kosher salt
One fourth cup Chopped fresh dill
2 tablespoon Grated orange zest
Freshlyground black pepper;
to taste
One fourth cup Absolute Vodka
2 tablespoon Sugar
1 Fresh skinon salmon fillet
(abt 2 lbs); pin bones
removed
And rinsed under cold water
1 cup Small minced red onions
1 cup Fresh chervil leaves
Drizzle of extravirgin
olive oil
28 md Individual brioche pastries
2 ounce Sevruga caviar

In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and
sugar together. Place the salmon, skinside down, on several large sheets
of plastic wrap. Cover the entire salmon with the curing mixture, packing
the cure into the salmon. Wrap the salmon completely and tightly in the
plastic wrap and place the salmon, skinside down on a 1/2sheet pan. Place
something heavy like a skillet, weights, or a brick (which needs to be
wrapped in plastic wrap). This will help infuse the salmon into the
mixture. Refrigerate the salmon for 24 hours. Remove the salmon from the
refrigerator and wipe off the salt mixture. Rinse the salmon under cold
water, removing all the cure. Using a sharp knife, slice the salmon
diagonally paper thin. Small dice the salmon. In a mixing bowl, toss the
salmon with the red onions and chervil and a drizzle of olive oil. Season
with black pepper. Spoon about One fourth cup of the mixture into each pastry.
Garnish with caviar. This recipe yields 28