My Home Cured Salmon With Egg & Capers Salad On Crusty Baguette Drizzled With Belvedere Viniagrette
Total Steps
13
Ingredients
20
Tools Needed
8
Ingredients
- pinch Black pepper
- 2 tablespoons Mayonnaise
- 1 sprig Dill, chopped
- 1 wedge Lemon juice (from a lemon wedge)
- 1 Tomato, de-seeded and chopped
- smoked salmon(optional)
- smoked fish(optional)
- 400 grams Fresh Sashimi Grade Salmon fillet
- 1/2 cup Salt
- 1/2 cup Sugar
- 1 tablespoon Black pepper
- 1/2 cup Extra virgin olive oil
- 1/4 cup Vodka
- 1 tablespoon toasted Coriander seeds
- 1 tablespoon Dill, chopped
- 2 Eggs, chopped
- 1/4 Red onion, chopped
- 1/5 Cucumber, de-seeded and chopped
- Baguette
- Butter
Instructions
Step 1
Rub salt, sugar, and the tablespoon of black pepper all over the salmon fillet.
Step 2
Wrap the salmon with cling wrap and allow it to sit in the fridge.
Step 3
After marinating, rub off the marinate and rinse the salmon clean with water.
Step 4
Toast coriander seeds in a pan until fragrant.
Step 5
Pound the toasted coriander seeds to a powder.
Step 6
In a dish, coat the salmon fillet well with extra virgin olive oil, vodka, coriander powder, and the tablespoon of chopped dill.
Step 7
Allow the salmon to sit for another 12 hours in the fridge for the flavors to infuse. The salmon will then be ready to eat.
Step 8
For the egg salad, chop the eggs, red onion, and cucumber. Mix all chopped ingredients in a bowl to combine. Taste and adjust seasoning if necessary.
Step 9
To assemble the dish, toast a baguette with butter until crusty.
Step 10
Lay the egg salad on the toasted baguette.
Step 11
Slice the cured salmon thinly and arrange the slices on top of the egg salad.
Step 12
Drizzle the remaining olive oil and vodka marinate over the salmon and egg salad.
Step 13
Garnish the dish with the remaining chopped cucumber, red onion slices, and the sprig of dill.