Pigs In A Cured Salmon
From sckewer 13 years ago
- 45 to make
- Serves 6
Small sausages wrapped in cured salmon, a great finger food for the holidays.
Ingredients
- Cured salmon shopping list
- 8 thin fillets of salmon shopping list
- lots of Smoked sea salt shopping list
- 6 cloves garlic shopping list
- 3 inches of ginger route shopping list
- black pepper to taste shopping list
- 24 small sausages shopping list
- Maple Dijon mustard shopping list
- 2 cups Dijon mustard shopping list
- 1 cup maple syrup, real maple syrup not aunt Jemima's shopping list
How to make it
- In a grinder, or mortar and pestle combine the garlic, sea salt, ginger and pepper into a rub.
- Mix the dijon and syrup, taste and adjust them to your liking, and leave them in the fridge to mingle get to know each other, make sure its a reasonably sticky solution.
- Rub the salmon fillets with said rub on both sides thoroughly. then place them evenly on a plate or baking sheet, and cover with Saran wrap and another plate or cooking sheet and weight it down. If you need to make more than one layer of salmon separate them with parchment paper. Place it all in the fridge and drain any excess water ever 6-8 hours for 1 or 2 days. Note you could speed the process up by adding lemon/lime juice to the rub, however this may degrade the texture.
- Preheat your oven to 350 Fahrenheit.
- Place all the sausages on a cooking sheet with foil and place them in the oven, basting after 15 minutes, and pulling out at 30.
- Brush the cured salmon with maple dijon, and place a sausage on the edge. Trim the salmon so that it is only as long as the sausage. Roll the sausage and salmon so that just overlaps and trim. Repeat until you either run out of salmon or sausages. Remember you can combine the trimmings of blankets into quilts, which are also blankets just not quite as pretty
- You could also use Prosciutto or .any other thinly slice meat to wrap the sausages of course.
Reviews & Comments 1
-
All Comments
-
Your Comments