Pink Champagne Cured Salmon - Recipe - CookingDistrict.com
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Pink Champagne Cured Salmon

Step 1
1/2 bottle • Pink Champagne • (drink the rest)
2 each • Salmon sides, skin on
4 cups • sugar • more if needed to cover
4 cups • kosher salt • more if needed to cover
1 cup • tarragon • chopped
1 cup • orange zest • chopped
1. Place the salmon fillets skin side down in a hotel pan.

2. Mix together the sugar, salt, tarragon, and orange zest

3. Cover the salmon fillets completely with the sugar-salt-herb-zest mixture

4. Pour the champagne over the salmon

5. Wrap tightly and leave under refrigeration for 3 days.

6. Rinse off the salmon completely

7. Slice very thinly for service on a bias
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