Post by April B. on Feb 9, 2003 12:30:29 GMT -6
Kona Nova
Time: 10 minutes, plus four days' marinating
1 large bunch fresh dill, stems removed
1 1/2 cup brown sugar
1 1/2 cup kosher salt
1 3-pound salmon fillet
1 cup Lapsong souchong tea, brewed
1 1/2 tablespoons pure maple syrup.
1. In a pan large enough to hold fish flat, cover bottom with a thick layer of dill. Mix sugar and salt, and spread over dill. Lay salmon over mixture. Mix tea and maple syrup, and pour over top. Cover fish with plastic wrap. Place a pan on top of fish, and weigh down with cans or bricks.
2. Cover and refrigerate for three or four days, turning once every day. After three or four days, cut off a small piece, rinse, and taste. When it is to your liking, remove from dish, and rinse for about three minutes to remove remaining salt. Slice, and serve on endive or on bagels with cream cheese.
Yield: 15 to 20 appetizer servings.
Note: Water mixed with a tablespoon or two of Cognac, other brandy or liquid smoke extract may be used as a substitute for tea.
Time: 10 minutes, plus four days' marinating
1 large bunch fresh dill, stems removed
1 1/2 cup brown sugar
1 1/2 cup kosher salt
1 3-pound salmon fillet
1 cup Lapsong souchong tea, brewed
1 1/2 tablespoons pure maple syrup.
1. In a pan large enough to hold fish flat, cover bottom with a thick layer of dill. Mix sugar and salt, and spread over dill. Lay salmon over mixture. Mix tea and maple syrup, and pour over top. Cover fish with plastic wrap. Place a pan on top of fish, and weigh down with cans or bricks.
2. Cover and refrigerate for three or four days, turning once every day. After three or four days, cut off a small piece, rinse, and taste. When it is to your liking, remove from dish, and rinse for about three minutes to remove remaining salt. Slice, and serve on endive or on bagels with cream cheese.
Yield: 15 to 20 appetizer servings.
Note: Water mixed with a tablespoon or two of Cognac, other brandy or liquid smoke extract may be used as a substitute for tea.