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1
On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down.
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2
Pat the top dry with paper towels.
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3
Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes.
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4
Remove, let cool slightly and coarsely grind in a coffee grinder.
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5
Spread the chipotle over the top of the salmon fillet.
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6
Sprinkle the ground spices, lime zest and cilantro over and press into the flesh.
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7
Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon.
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8
Tightly wrap the salmon in the plastic wrap and aluminum foil.
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9
Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board.
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10
Refrigerate for 48 hours.
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11
Remove the salmon from the refrigerator and scrape off the curing ingredients.
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12
When cured, the fish should have a raw appearance and a firm but not hard texture.
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13
Slice the salmon against the grain paper thin and serve with accompaniments of choice.
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14
Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat.
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15
Cook until the sugar and salt is dissolved.
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16
Remove from the heat and let cool for 5 minutes.
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17
Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat.
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18
Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
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19
Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy.
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20
Scrape into a bowl and fold in the scallions and dill.
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21
Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy.
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22
Scrape into a bowl and fold in the cilantro and jalapeno.
