Vodka Cured Salmon Salad in a Pastry Brochee

1. 1

   In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and sugar together.

2. 2

   Place the salmon, skin side down, on several large sheets of plastic wrap.

3. 3

   Cover the entire salmon with the curing mixture, packing the cure into the salmon.

4. 4

   Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a 1/2 sheet pan.

5. 5

   Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap).

6. 6

   This will help infuse the salmon into the mixture.

7. 7

   Refrigerate the salmon for 24 hours.

8. 8

   Remove the salmon from the refrigerator and wipe off the salt mixture.

9. 9

   Rinse the salmon under cold water, removing all the cure.

10. 10

    Using a sharp knife, slice the salmon diagonally paper thin.

11. 11

    Small dice the salmon.

12. 12

    In a mixing bowl, toss the salmon with the red onions and chervil and a drizzle of olive oil.

13. 13

    Season with black pepper.

14. 14

    Spoon about 1/4 cup of the mixture into each pastry.

15. 15

    Garnish with caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.