Fennel-cured salmon from The Art of Charcuterie (page 111) by John Kowalski and The Culinary Institute of America
- black peppercorns
- coriander seeds
- Show all ingredients...
- Serves : makes 1 fillet (2 lb 8 oz to 3 lb / 1.13 to 1.36kg)
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EYB Comments
Cure 12 hours. See recipe for a cold-smoked variation.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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