Asian Gravlox With Chayote Caviar Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 stalks: lemongrass,
6 leaves: kaffir lime,
1 cup: shallots,
1/2 cup: ginger, peeled
1/2 cup: ground, toasted coriander
1/2 cup: ground, toasted star anise
1/4 cup: ground, toasted Szechwan
Directions:
: peppercorns
1/2 c ground, toasted fennel
1/2 c ground, toasted white
: peppercorns
2 c kosher salt
2 c sugar
1 side salmon, skin off
In a food processor, combine first 4 ingredients until pureed. Add
spices then salt and sugar. Completely coat both sides of the salmon,
tightly cover and refrigerate overnight, (minimum of 16 hours).
Thoroughly rub off cure. Slice very thin on the bias.
Recipe By : CHEF DU JOUR SHOW #DJ9306
From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25 Oct 1996
14:13:45 Pst
Source from luhu.jp
1/2 c ground, toasted fennel
1/2 c ground, toasted white
: peppercorns
2 c kosher salt
2 c sugar
1 side salmon, skin off
In a food processor, combine first 4 ingredients until pureed. Add
spices then salt and sugar. Completely coat both sides of the salmon,
tightly cover and refrigerate overnight, (minimum of 16 hours).
Thoroughly rub off cure. Slice very thin on the bias.
Recipe By : CHEF DU JOUR SHOW #DJ9306
From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25 Oct 1996
14:13:45 Pst
Source from luhu.jp
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