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Ingredients
- 1 c. light brown sugar
- 1 c. kosher salt
- 8 x juniper berries (crushed)
- 1 c. vodka
- 1 bn minced dill leaves
- 1 x (12-oz) salmon fillet with skin on
- 2 x plain bagels, split
- 1/2 sm red onion, thinly sliced
- 3 Tbsp. capers
- 6 ounce cream cheese, softened Dill sprigs
Directions
- Stir brown sugar, salt, juniper berries, vodka and minced dill together till sugar dissolves. (The kosher salt won't dissolve.) Pour mix into a container which will hold the salmon fillet. Place salmon fillet, skin side up in the mix.
- Cover tightly and place in refrigerator. Cure for 48 hrs total, turning fillet over about every 12 hrs.
- After 2 days, rinse the stiff salmon quickly under cool running water. Pat dry and on a 45-degree angle, slice as thin as possible.
- Toast bagel halves and cut into bite-size pcs. Arrange salmon and bagels on a platter with small bowls of onions, capers and cream cheese. Garnish with dill sprigs.
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