Irish Whiskey Cured Salmon

1. 1

   Line rimmed baking sheet with plastic wrap. Rinse fillet and pat dry with paper towels.

2. 2

   Arrange fillet, skin side down, on baking sheet and brush salmon flesh with the whiskey.

3. 3

   In a small bowl, combine the brown sugar and the salt. Rub mixture all over the salmon flesh.

4. 4

   Wrap plastic wrap securely around fillet. Top with another sheet of plastic wrap.

5. 5

   Place second baking sheet on top of fillet and place a heavy skillet or several cans on top to weigh it down.

6. 6

   Refrigerate fillet at least 48 hours and up to 72 hours.

7. 7

   Remove top baking sheet and unwrap fillet. Rinse under cold water to remove any salt residue that remains. Pat dry with paper towels.

8. 8

   Cut salmon flesh into very thin strips and serve with Irish soda bread or black bread and creme fraiche and thinly sliced red onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.