Cured Salmon Monday, September 8, 2014


Chef Robert Allen Citico restaurant outside Lenoir City

4 ½ oz salt
7 oz dark brown sugar
1 TBSP cracked black peppercorns
3 oz dill, chopped
2 fl oz lemon juice
1 ½ TBSP brandy
3 lb salmon fillet


Combine the salt, sugar, peppercorns, and dill in a small bowl to make the dry cure. Combine the lemon juice and brandy in another small bowl. Place the salmon on a piece of cheesecloth, skin side down, and brush this mixture on top. Pack the dry cure evenly on the salmon. Wrap the salmon tightly in the cheesecloth. Place the wrapped salmon in a hotel pan, skin side down, top with a second pan and set a weight in the second pan. Let the salmon marinate in the refrigerator for 2 to 3 days. The salmon should be fairly firm in its thickest area when fully cured. Unwrap the salmon and scrape off the cure. Gently rinse the salmon under cold water briefly and immediately pat dry. Slice the salmon thinly on the bias to serve.