Aquavit-Citrus-Cured Salmon with Creme Fraiche on Toasted Brioche

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Dominique's Fresh Flavors, Cooking with Latitude in New Orleans

Recipe Courtesy of Chef Dominique Maquet of Dominique's

Dominique's
1001 Toulouse Street
522.8800

Following is the recipe which Dominique will be demonstrating and serving at
the market on Dec. 9th.

Aquavit-Citrus-Cured Salmon with Creme Fraiche on Toasted Brioche

Serves 8

2 Salmon Fillets (about 3 pounds total)
Zest of 10 Limes
Zest of 10 Oranges
Zest of 10 Lemons
1 cup Sea Salt Crystals
3 cups Granulated Sugar
1 750-ml bottle Aquavit
1 cup Creme Fraiche (or Sour Cream may be substituted)
4 slices Brioche Bread
1 cup Dill sprigs to garnish

To prepare the salmon, place the fillets in a large glass baking dish.
Combine the citrus zests, salt, sugar, and aquavit in a large stainless-steel
mixing bowl. Pour the mixture over the salmon and cover tightly with plastic
wrap. Refrigerate for 72 hours to cure.

To serve, dice the cured salmon into 1/8 inch cubes. Toast brioche bread.
Cut slices of brioche bread in half. Spoon cured salmon cubes on toast.
Place a dollop of creme fraiche on top and garnish with dill sprig.
Serve immediately.

**This recipe is taken from Dominique's Fresh Flavors, Cooking with
Latitude in New Orleans by Dominique Macquet, published by Ten Speed
Press, November 2000.

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