Vodka Cured Salmon Salad With Sweet Mustard Dressing Recipes

VODKA CURED SALMON SALAD WITH SWEET MUSTARD DRESSING

Vodka cured salmon salad with sweet mustard dressing image

Recipe Main Dish Vodka cured salmon salad with sweet mustard dressing - Recipe Petitchef

Provided by JezreelFoodExport

Categories Main Dish

Time 10m

Yield 2

Number Of Ingredients 13

Ingredients

1 tablespoon caster sugar
1 tablespoon sea salt flakes
2 tablespoons chopped fresh dill
170 g skinless salmon fillet, bones removed
60 ml (1/4 cup) vodka
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons honey
2 teaspoons chopped fresh dill, extra
1/2 avocado, stone removed, peeled, sliced
1/2 Lebanese cucumber, peeled lengthways into ribbons
30 g baby mesclun salad leaves
French bread stick (baguette), sliced, toasted

Steps:

Combine the sugar, salt and dill in an airtight container just large enough to hold the salmon. Add the salmon and turn to coat.
Pour over the vodka. Cover and place in the fridge, turning once, for 24 hours to cure. Drain the salmon and use paper towel to remove the salt mixture.
Combine mustard, lemon juice, honey and extra dill in a bowl.
Thinly slice the salmon. Divide the salmon, avocado, cucumber and salad leaves between serving plates. Drizzle over the dressing and serve with bread.

VODKA AND CITRUS CURED SALMON

Vodka and Citrus Cured Salmon image

Provided by Emeril Lagasse

Categories appetizer

Time 54m

Yield 24 as an hors d'oeuvre

Number Of Ingredients 8

Ingredients

1 (2-pound) salmon fillet, with skin
1/2 cup kosher salt
3 tablespoons sugar
1/4 cup chopped fresh dill
1/4 cup lemon-flavored vodka
2 tablespoons grated lemon zest
2 tablespoons grated lime zest
2 tablespoons grated orange zest

Steps:

Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

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