Grappa Cured Salmon with Crostini, served with Prosecco
http://www.worldwineeducation.com
My Mind Began to Reel: Don’t stop with the Grappa, no, the Grappa itself was infused with fennel and the recipe also included thyme, sugar, salt and, what Chef Judy said, a very fatty and fleshy salmon….
That was me above, during Course One of the five I would watch being created at Kitchen Wizards (And yes, I will share the recipes with you for four more weeks) in front of a packed classroom of Culinary Arts students from College of the Canyons, a trio of sisters that hadn’t missed a single class, wine instructor DiMaggio Washington…and me, madam reporter.
A Taste of Italy
Course One
Grappa Cured Salmon
Make ahead note: the curing process takes 2 to 3 days
1 cup Kosher salt
½ cup sugar
1 Tbsp. dried thyme
½ tsp. red chili flakes
½ Tbsp. coarse ground pepper
1 ½ lbs. high quality fatty salmon, Filleted and skinned.
½ cup Grappa
1 baguette
Mix together:
8 oz. plain Greek yogurt
2 Tbsp. chopped fresh dill
2 Tbsp. minced red onion
1 Tbsp. lemon juice
Salt and pepper to taste
• Day 1 mix all dry ingredients together. Pat salmon dry and coat one side, flesh side, with salt mixture.
• Lay out 2 pieces of plastic wrap, large enough to cover entire fish and seal tight.
• Place in a non-reactive container. ( not aluminum)
• Refrigerate for a minimum of 24 hrs. (Can go up to 36 hrs.)
• Remove plastic wrap and gently rinse off the salt cure. Pat dry with paper towels.
• Place on a grate or rack and brush both sides with grappa,
• Do this while cold to create a shiny finish.
• Return salmon to fridge, uncovered, to rest and repeat 3 more times, every 3 hours.
• Then rest, uncovered, overnight.
• Crostini, slice bread, ¼ in” thick, brush with olive oil and toast.
Place small amount of dill yogurt on the “crostini” and top with a thin slice of cured salmon.
