Salmon Cured with Plum Wine, Goat Cheese and Pickles

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

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