Ina uses a salt and spice remedy topped with an anise-flavored liqueur to develop a flavorful Scandinavian-inspired appetiser!
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Salmon Treated with Dill and Pernod
DISH COURTESY OF INA GARTEN
Overall: 2 days 15 minutes (includes treating time).
Active: 15 min.
Yield: 20 to 30 portions.
1 (3-pound) center-cut fresh salmon fillet.
1 big bunch of fresh dill, plus extra for garnish.
1/2 cup kosher salt.
1/2 cup sugar.
2 tablespoons of Pernod.
2 tablespoons entire peppercorns, squashed.
1 tablespoon entire fennel seeds, squashed.
Thin, dark pumpernickel bread, for serving.
Gravlax Sauce, for serving, dish follows.
2 tablespoons Dijon mustard.
1 tablespoon honey mustard.
1 teaspoon whole-grain mustard.
1/2 teaspoon ground mustard.
1 1/2 tablespoons sugar.
2 1/2 tablespoons good white wine vinegar.
2 1/2 tablespoons great olive oil.
1 1/2 tablespoons grapeseed oil.
2 tablespoons minced fresh dill.
1/2 teaspoon kosher salt.
Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Integrate the salt, sugar, peppercorns, and fennel seeds in a little bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mix equally over the dill and salmon. Include Pernod over the top of salmon. Location the other piece of salmon over the dill and spices, skin side up. Cover the meal with plastic wrap or aluminum foil. Location a smaller sized dish on top of the plastic wrap and weight it with heavy cans. Cool the salmon for a minimum of 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
To serve, lay the salmon fillets flat on a cutting board and scrape off the majority of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread out with the Gravlax Sauce, and put a piece of salmon on top, covering the bread entirely. Cut each bread slice in half, decorate with a sprig of dill, and serve at space temperature level.
Yield: 3/4 cup.
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small determining cup. Slowly include the oil mix to the mustard mix, whisking constantly, until emulsified. Stir in the dill and salt.
In this episode, Ina made 2 servings of the salmon.
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Ina Garten's Cured Salmon with Dill and Pernod|Barefoot Contessa|Food Network.