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St. Patrick's Day Feast 2005

Restaurant Eve
110 S. Pitt St.
Alexandria, VA 22314
(703) 706-0450


Cured Wild Irish Salmon with Brown Bread
Chef Cathal Armstrong of Restaurant Eve- Alexandria, VA
Adapted by StarChefs

Yield: About 12 servings


  • 2 cups Kosher salt
  • 1 cup sugar
  • 1 teaspoon coriander seed, toasted and ground
  • 2 teaspoons mustard seed, toasted and ground
  • 1 side of salmon, de-boned and cleaned
  • ½ pound dill
  • 2 ounces quality brandy
    Brown bread:
  • 12 ounces whole-wheat flour
  • 4 ounces all purpose flour
  • ½ teaspoon salt
  • 4 ounces cold butter
  • ½ - ¾ pint buttermilk
  • 1 teaspoon baking soda
  • Butter for spreading

For Salmon:
Mix the salt, sugar and seeds together and sprinkle liberally over the salmon. Place the dill on top and drizzle with the brandy. Wrap tightly with plastic wrap and place between sheet trays. Weigh down with 10 pounds of cans or books and refrigerate for 24 hours. Remove the dill and spices and rinse salmon thoroughly under cold water. Pat dry with paper towel. Slice very thinly lengthwise as you would smoked salmon.

For Brown bread:
Preheat oven to 400°F. Mix dry ingredients together in a bowl. Work the butter into the dry ingredients until it has the texture of cookie crumbs. Make a well in the center and pour in the buttermilk. Mix until dough comes together. It should feel sticky to the touch. Add a little more buttermilk if needed. Form the dough into a loaf and cut a cross in the top. Bake for about 40 minutes. Tap on bottom of loaf to check for doneness—it should sound hollow. Let rest for 10 minutes before slicing. Serve warm with cured salmon and plenty of good butter.

Wine Pairing: Chef Cathal suggests a white such as 2000 J.L. Chave Hermitage Blanc.


   Published: March 2005
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