Gioia Luisa Lemoncello Cured Salmon on Rye

Gioia Luisa Lemoncello Cured Salmon on Rye
 

Chef Scott Robbe of Salt Creek Grille 2 lbs
Ingredients
  • 2 lbs salmon filet, King salmon preferred
  • 2 cups Gioia Luisa Lemoncello
  • 2 cups fine sea salt
  • 2 cups white sugar
  • ½ cup chopped fresh dill
  • ½ cup pickling spice
  • Rye Bread sliced and cut into 2 inch rounds, toasted
  • Gremolada Crème Fraiche (recipe to follow)
  • Dill snipped for garnish
Instructions
  1. Reduce Lemoncello by half over medium high heat. Then cool.
  2. Marinate salmon in cooled liqueur for eight hours. Remove and pat dry, discard liquid.
  3. Mix salt, sugar dill and spice well.
  4. In a plastic container put a layer of cure mix, place salmon on top and cover with remaining mix. Cover with lid or plastic wrap. Let cure in refrigerator for 24 hours.
  5. Remove salmon from cure and wash.
  6. Slice paper thin, disconnecting at skin if still intact.
  7. To serve place salmon slice on rye toast and garnish with a small dollop of Gremolada Crème Fraiche and snipped dill.

Gremolada Crème Fraiche
 
Ingredients
  • 1 cup Crème Fraiche
  • 1 clove garlic, minced
  • 1 tablespoon parsley, minced
  • 1 tablespoon Gioia Luisa Lemoncello
Instructions
  1. Mince parsley and garlic.
  2. Mix ingredients well. Refrigerate 2-3 hours so flavors meld.

 

 

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