My Home Cured Salmon With Egg & Capers Salad On Crusty Baguette Drizzled With Belvedere Viniagrette
Ingredients
*NOTE that there are 2 marinating processes. Both would take 12 hours respectively.
*IF YOU'RE LAZY, but please don't be, you could use smoked salmon or any smoked fish and skip the curing step.
Ingredients
400g Fillet of Fresh Sashimi Grade Salmon
Marinate 1
1/2 cup Salt
1/2 cup Sugar
tlb Black pepper
Marinate 2
1/2 cup Extra virgin olive oil
1/4 cup or about 2 shots Vodka
1 tlb of toasted Coriander seeds
1 tlb of Chopped Dill
Egg Salad
2 Eggs chopped
1/4 Red Onion chopped
About 1/5 Cucumber de-seeded and chopped
1 Tomato de-seeded and chopped
A sprig of Dill chopped
Juice of a lemon wedge
Pinch of Black pepper
2 tlb Mayonnaise
Preparation
1
For marinate 1
2
1. Rub salt sugar and pepper all over salmon and wrap with cling wrap and allow salmon to sit in the fridge for 12-24hours (depending on how patient you are)
3
2. After 12-24 hours rub off marinate and rinse clean with water.
4
For marinate 2
5
1. Toast coriander seeds in a pan till fragrant and pound them to powder.
6
2. In a dish, coat the salmon fillet well with extra virgin olive oil, vodka, coriander powder and dill.
7
3. Allow salmon to sit another 12 hours in the fridge and the flavours would be infused into the salmon and it will be ready to eat.
8
For Egg Salad
9
1.Chop up following ingredients and mix everything in a bowl to combine. Taste and adjust seasoning if necessary.
10
2. To assemble the whole dish, toast baguette with butter till crusty.
11
3. Lay egg salad on toast, and slice salmon thinly and arrange them on the egg salad.
12
4. Use the olive oil and vodka marinate and drizzle on top and garnish with cucumber, red onion slices and dill.
.
About
ED: Isn’t she lovely? Simple, vibrant, decadent, with a touch of elegance. Sounds almost like my ideal woman. hahah this rustic dish will turn a noob to a cook, a zero to hero and impress any princess. It’s SO easy to prepare and I’m gonna show you how. Pay attention boys.
Added:
Monday, September 19, 2011 - 2:56am
