Chef Cathal Armstrong of Restaurant Eve
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
- 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
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.