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Cured Salmon and Tuna

Anonymous Fri Oct 07 11:22:35 2005

1 gal. hot water

12 oz. salt

1/2 tbsp. garlic powder

1/4 cup pickling spice

8 oz. lemon juice

3/4 cup brown sugar

1/2 cup honey

1-1/2 lb. salmon fillet

1-1/2 lb. tuna fillet

aspic, as needed

Place water, salt, garlic powder, pickling spice, lemon juice, brown sugar and honey in sauce pot; heat to boiling. Remove from heat; let cool. Trim salmon and tuna fillets to 10-in. long teardrop-shaped fillets; reserve trim for tartare. Place fillets in cooled brine. Cover; refrigerate for 24 hours. Remove fillets; dry on rack for 6 hours. Brush fillets with aspic; place salmon fillet on top of tuna fillet; wrap tightly with plastic wrap. Reserve.

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