Texmex Gravalax Cured W/taquila and Cilantro

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Texmex Gravalax Cured W/taquila and Cilantro Ingredients

2 md SIDES FRESH SALMON --	bn DILL -- (COARSLY CHOPPED)
TRIMMED/DEBONED	2 bn CILANTRO -- (COARSELY
1/4 c SALT	CHOPPED)
1/2 c BROWN SUGAR	2 ts CRUSHED WHITE PEPPER
2 c TEQUILA	2 ts CRUSHED BLACK PEPPER

Instructions for Texmex Gravalax Cured W/taquila and Cilantro

MIX SALT AND SUGAR-DIVIDE INTO 1/3- RUB SIDES WITH 1/3 OF MIXTURE AND SOME OF HERBS-PLACE ONE SIDE ON LARGE SHEET OF CLING FILM- COVER WITH HERBS AND PLACE ONE SIDE ON OTHER (HEAD TO TAIL) WRAP TIGHT FOR 6 - 8 HRS. UNWRAP; DRAIN OFF LIQUID AND RE-WRAP TIGHT & WEIGHT DOWN FOR 48 HRS. KEEP REFRIGERATED. UNWRAP; DRAIN ANY LIQUID THEN POUR ON TEQUILA AND REFRIGERATE FOR ANOTHER 24 HRS. READY!!!! SLICE THINLY. Recipe By : scottish@main.com (Joe Williamson) From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized