Sunday, November 11, 2012

Dill Cured Salmon on DoJo's Rye Bread

This dill cured salmon is very nice on a sweet chewy Rye and Caraway Bread that I got from Dojo's Bread on Wednesday. This is a classy way to appreciate a great bread.

Skinless side of salmon
equal parts sugar and salt
fresh dill chopped finely

Rub the salt and sugar over the salmon so that it has a light dusting (not thicker than 1mm)
Sprinkle the dill over and place in a plastic container in the fridge overnight
Turn in the morning.
Slice and serve in the evening.

Avocado and black pepper with a squeeze of lemon juice and a bit of mint top it off as a great entree.

Although....the bread is what got the tasters talking!

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