Tags: Appetizers
Yield: 12 servings
[edit] Ingredients
4 |
stalk lemongrass |
6 |
Leaves kaffir lime |
1 |
cup Shallots |
½ |
cup Ginger, peeled |
½ |
cup Coriander seed, toasted & ground |
½ |
cup Star anise, toasted & ground |
¼ |
cup Szechwan peppercorns, toasted & ground |
½ |
cup Fennel seed, toasted & ground |
½ |
cup White peppercorns, toasted & ground |
2 |
cups Kosher salt |
2 |
cups Sugar |
1 |
[edit] Preparation
Step 1 |
In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours). Thoroughly rub off cure. Slice very thin on the bias. |
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[edit] About Asian Gravlax
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