Provided by Emeril Lagasse
Categories appetizer
Time 54m
Yield 24 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
- In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
- Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.
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