Salmon Cured with Plum Wine
Cured Salmon
1 side of salmon, skin on
3# kosher
3# sugar
1 cup peppercorns, crushed
2 cups plum wine
Score skin side of salmon, ensure no bones are left
Mix salt sugar and peppercorns and distribute evenly over salmon
Generously splash plum wine over salmon and cure in refridgerator 3 days
Drain liquid on second day and repeat process.
Extra salmon can be reserved in freezer one week
2 cup goat cheese
½ c chives
¼ milk
Mix well
Garlic Dill Pickles
5# cucumbers
9 c water
2 c cider vin
¾ c salt
¼ c sugar
garlic to line bottom of jar
1 onion julienne per jar
a lot of fresh dill
boil liquids, salt and sugar
put cucumbers, onions, garlic and dill in jars
pour over hot boiling liquid
seal and invert until ready
Present with crackers and small salad
Chef John Brand 