Dill & Pink Pepper Cured Salmon
It’s so easy to make it more or less makes itself in the fridge.
Serve with sweet mustard and dark bread.
1 side of the best quality wild salmon, skin left on
1 large bunch dill, chopped finely
2 tablespoons pink peppercorns, crushed slightly in
1⁄ 2 cup white sugar
1⁄ 2 cup Maldon salt
3 tablespoons cognac or vodka
1. Mix dill, peppercorns, sugar, and salt in a bowl. 2. Lay salmon
out on a flat dish and press mixture onto the fish, patting it
down firmly as you go. 3. Slowly pour the liquor over the fish,
then cover with plastic wrap. 4. Place in the fridge for 48 hours,
turning every 12 hours. 5. Slice thinly and serve with sweet
mustard and 2 tablespoons of chopped dill on top.
Tip! Use a cookie cutter to make the bread trees.
1 lb spicy Italian sausage, in pieces
1 medium red sausage, finely chopped
1 clove garlic, thinly sliced
1 bunch Swiss chard, rinsed and sliced
1 large brioche, torn to pieces
21⁄ 2 cups milk
7 large eggs
salt & pepper, to taste
1 cup Gruyère, shredded
1. Place sausages, onion, and garlic in a pan and sauté until the
onion goes soft. 2. Add Swiss chard and cook until wilted. Place
in a large bowl. 3. Add bread and mix well. 4. Mix milk, eggs,
salt, and pepper in a bowl. 5. Place the bread mixture in a large
ovenproof dish and pour the milk over top. 6. Cover with foil and
let sit 1 hour or overnight. 7. Preheat the oven to 375°F. 8. Bake
the mixture for 45 minutes. 9. Remove foil, add cheese, and
bake another 15 minutes.
Cool a little before serving.
Check out the video below to see Sweet Paul & Crew on the shoot!