Beet And Grappa Cured Salmon Recipe

Ingredients

½ cup sugar

½ cup salt, kosher or sea salt

White peppercorns, roasted and crushed

Orange zest

1 side salmon

2 oz grappa

1 large beet

Thinly sliced cucumber tossed in white balsamic vinegar and a little sugar.

Cippolini onions braised in white wine and sugar.

Preparation

Mix a half-cup of sugar and a half-cup of salt with crushed white peppercorns and orange zest and cover side of salmon with all the mixture evenly. Pour 2 ounces of Grappa on salmon and wrap tightly, refrigerate for 24 hours.

Remove the cure with a damp cloth, and cover with grated uncooked beet (about 1 large beet per side). Cure again for another 12 hours and remove the beet cure with a damp cloth.

Slice on a bias very thin starting at the tail, cutting toward the tail.

Serve with thin slices of cucumber tossed in white balsamic vinegar and olive oil, and cippolini onions cooked slow cooked with white wine and sugar.