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Grappa Cured Salmon
The Bay View Restaurant ~ The Inn at the Tides
served at the Robert Pepi winemaker dinner
July 16, 1999
• Ingredients 12 servings
1/2 cup dill, chopped
2 1/2 fl oz fennel tops, chopped
2 1/2 fl oz tarragon, chopped
2 tspgreen peppercorns, rinsed, crushed
1 1/2 cup kosher salt
1 cup granulated sugar
2 14 lb salmon, cut into 18 oz fillets
3 fl oz grappa
• Method
- Combine dill, fennel tops, tarragon and green peppercorns, reserve.
- Combine salt and sugar, set aside.
- Place 1 fillet of salmon, skin down, on top of a piece of cheesecloth. Cover with half of the herb mixture. Spread salt mixture on top of herbs, moisten mixture with grappa and cover with remaining herb mixture.
- Wrap in cheesecloth to enclose and properly store for at least 36 hours.
- Remove cheesecloth, scrape off and discard herbs and salt mixture. Use or properly store.
- At service, thinly slice salmon along the bias.
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