2 In The Kitchen: Chef Peter Kelly's Irish Whiskey Cured Salmon
NEW YORK (CBSNewYork) - Chef Peter Kelly of Xaviar's in Piermont in Rockland County stopped by CBS 2 to cook up a dish to celebrate St. Patrick's Day.
For more information about Xaviar's, click here.
For a printable copy of this recipe, click here (.pdf)
Irish Whiskey Cured Salmed with Clotted Cream & Brown Bread
Recipe by Peter X. Kelly
Ingredients
- 2 Lbs Salmon filet or Steel Head (cut in 2 equal size pieces)
- 1/2 Cup Kosher Salt
- 1/2 Cup Sugar
- 2 Tblsp. Toasted & Cracked Coriander Seed
- 1 Teasp. Cracked Black Pepper
- 1 Lemon Finely Grated
- 1/4 Cup Irish whiskey
- 1/2 Cup Chopped Fennel Froinds (may substitute Dill)
- Brown Bread
- Clotted Cream
Preparation
Lay the two sides of salmon out, skin side down. Combine salt & sugar and sprinkle generously over Salmon. Sprinkle with coriander & black pepper. Drizzle Irish Whiskey over salmon. Using a micro grater, grate lemon peel over both sides of salmon and sprinkle with chopped fennel.
Lay one side of salmon over the other to form a sandwich pressing lightly, skin side out. Wrap firmly in plastic wrap and place a weight on top (1 lbs can will work) and refrigerate 2 days.
Unwrap separate sides and rinse under cold running water.
Pat salmon dry.
Thinly slice salmon and place atop brown bread.
Drizzle a little clotted cream on each canapé.
