-
1
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole junipers berries.
-
2
In a saucepan, over medium heat, combine the water, brown sugar and salt.
-
3
Bring to a boil and stir to dissolve the sugar and salt.
-
4
Remove from the heat and add dry spice mixture and steep for 1 hour.
-
5
Place the salmon in a glass or plastic container.
-
6
Pour the seasoned brine to cover the salmon completely.
-
7
Cover and refrigerate for 24 hours, turning the salmon a couple of times.
-
8
Remove the salmon from the brine and rinse thoroughly with cool water.
-
9
Pat dry with a towel.
-
10
Combine the crushed juniper berries and ground black pepper in a small bowl.
-
11
Using the palm and heel of your hands, press two thirds of the berry and pepper mixture into the salmon.
-
12
Press the remaining mixture onto the other side.
-
13
Wrap the salmon tightly with plastic wrap.
-
14
Store in the refrigerator for at least 48 hours before serving.
-
15
To serve, remove the salmon and slice thin.
-
16
Smear the Remoulade on one side of the bread.
-
17
Spoon the sauerkraut on top of the Remoulade and spread evenly.
-
18
Lay the slices of salmon on top of the sauerkraut.
-
19
Lay the slices of cheese over the salmon.
-
20
Place the sandwiches on a baking sheet and bake until the cheese melts, about 8 minutes.
-
21
Serve warm.
-
22
Put all the ingredients in a food processor and process for 30 seconds.
-
23
Use immediately or store.
-
24
Will keep for several days in an airtight container in the refrigerator.
