Vodka Cured Salmon Salad In A Pastry Brioche

Recipe Ingredients

1/2 cup	118ml	Kosher salt
1/4 cup	36g / 1.3oz	Chopped fresh dill
2 tablespoons	30ml	Grated orange zest
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Absolute Vodka
2 tablespoons	30ml	Sugar
1		Fresh skin-on salmon fillet - (abt 2 lbs) - pin bones removed
		And rinsed under cold water
1 cup	62g / 2.2oz	Small-diced red onions
1 cup	40g / 1.4oz	Fresh chervil leaves
		Drizzle of extra-virgin olive oil
28		Individual brioche pastries (medium)
2 oz	56g	Sevruga caviar

Recipe Instructions

In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and sugar together. Place the salmon, skin-side 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, skin-side down on a 1/2-sheet 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 1/4 cup of the mixture into each pastry. Garnish with caviar.

This recipe yields 28 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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