Pepper Cured Smoked Salmon
|Warm water||2 Cup (32 tbs)|
|White wine||1 1⁄2 Cup (24 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Kosher salt||1⁄2 Cup (8 tbs)|
|Chopped garlic||1 Tablespoon|
|Green cardamom pods||1 Tablespoon, crushed|
|Juniper berries||1 Tablespoon, lightly crushed|
|Thyme leaves||1 Teaspoon|
|Salmon fillets||3 Pound, skin and pin bones removed|
|Cracked black peppercorns||4 Tablespoon|
|For sauce verte|
|Mayonnaise||2 Cup (32 tbs)|
|Minced cilantro||3 Tablespoon|
|Minced flat leaf italian parsley||3 Tablespoon|
|Stone ground mustard||2 Tablespoon|
|Minced chives||1 Tablespoon|
|Minced tarragon||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Freshly squeezed lemon juice||1 Tablespoon (1 splash)|
COMBINE THE WARM WATER, wine, brown sugar, salt, garlic, cardamom, juniper berries, and thyme in a 9- by 13-inch baking dish and stir until the sugar and salt have dissolved.
Let cool completely.
CUT THE SALMON into 4-ounce pieces and set them in the brine.
Let cure in the refrigerator for 6 to 8 hours.
FOR THE SAUCE VERTE, combine the mayonaise, cilantro, parsley, honey, mustard, chives, tarragon, garlic, and lemon juice and whisk to mix well.
Refrigerate until needed.
PREHEAT THE SMOKER according to the manufacturer s directions; if necessary, soak the smoking chips.
REMOVE THE SALMON from the brine, discarding the brine.
Rinse the fish and dry it well with paper towels.
Sprinkle the salmon pieces liberally with cracked black pepper, pressing the peppercorns gently to help them adhere to the fish.
Arrange the salmon on the racks in the smoker and gently smoke for 1 to 3 hours, depending on the type of smoker used.
The salmon will form a skin and will lightly crack when pressed with a finger, but will still be tender and moist at the center.
LET THE SALMON COOL and serve it with the sauce verte on the side.