Home Cured Salmon With Tarragon and Pernod

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READY IN: 36hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine salt, sugar and lemon pepper.
  • Rub evenly over both sides of fish.
  • Drizzle the non-skin side with the Pernod.
  • Roll the salmon in the tarragon.
  • Wrap tightly in plastic wrap, including all of the tarragon.
  • Place in a container with sides and place a skillet or plate on top of the salmon filet.
  • Weight down the plate with several cans (whatever is in the pantry).
  • Refrigerate for 36-48 hours, turning once in that time.
  • Unwrap salmon and brush off tarragon leaves.
  • Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
  • For sauce, combine all ingredients in a bowl.
  • Serve on thinly sliced rye or pumpernickel bread.
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