Bourbon Cured Salmon Recipe

Preparation of Bourbon Cured Salmon

1. 1

   Prepare the Cure

   In a bowl, mix together bourbon, brown sugar, kosher salt, black peppercorns, dill, and thyme until well combined.

2. 2

   Cure the Salmon

   Place the salmon fillet in a shallow dish and pour the bourbon cure mixture over it, ensuring the fish is well coated. Cover and refrigerate for 24 to 48 hours, turning the salmon occasionally.

3. 3

   Pickle the Onions

   In a saucepan, combine thinly sliced red onions and white vinegar. Bring to a simmer and cook for 5 minutes. Remove from heat and let cool, then refrigerate for at least 1 hour.

4. 4

   Prepare the Herb Crema

   In a small bowl, mix together olive oil, chopped fresh herbs, and the citrus zest and juice. Stir until combined and season with salt and pepper to taste.

5. 5

   Toast the Brioche

   In a toaster or skillet, lightly toast the brioche slices until golden brown.

6. 6

   Assemble the Dish

   Slice the cured salmon thinly and serve on the toasted brioche with a dollop of herb crema and pickled onions on top. Garnish with additional herbs and citrus if desired.