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2 pounds salmon fillet -- fresh
3 tablespoons sherry -- Harvey's Bristol
4 tablespoons kosher salt
4 teaspoons sugar
2 teaspoons peppercorns -- freshly ground
8 ounces tarragon -- fresh
Wash and dry salmon, place in a glass dish. Sprinkle sherry all over
and rub in. Combine salt, pepper and sugar together.. sprinkle over
fish...rub in. Lay tarragon on top evenly. Put plastic wrap over
fish. Then put another glass plate over. Weight with 2-1 pound cans.
Marinate for at least 48 hours, basting occasionally with the juices
that accumulate in the bottom of the dish.
Discard Tarragon .. Serve sliced very thin on a
bed of baby greens with a dressing drizzled over it consisting of
mayo and dijon mustard and a bit of light olive oil and sherry wine
Serving Size: 12
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