recipe by Lori Ross
Makes 10-12 servings
1 tbsp each of orange juice, lemon juice and lime juice
2 tbsp kosher salt
Sprinkle of Creole Seasoning
2 tbsp sugar
2 tbsp cracked black peppercorns
1 -pound salmon, tuna, halibut, or other fish filet rinsed, and patted dry
1 tbsp each of chopped fresh basil, chives and dill (or other herb)
Combine the juice, salt, sugar, Creole seasoning and pepper in a bowl. In a plastic container large enough to hold the fish flat, about 9 by 13 inches, place the fish skin-side down in the and spread the salt and juice mixture and herbs over the flesh. Top one fillet with the other (flesh on flesh side) and wrap tightly in saran wrap then in plastic zip lock bag (empty air from bag, then close). Place weights or large heavy cans on the bag of fish to weight and press the fish. Let it cure in the refrigerator for 48 hours, turning once. Remove the weights, unwrap and rinse the remaining salt and herb mixtures from the fish for 1 minute then gently wipe dry with paper towels. Slice the salmon as thinly as possible across the grain a slight angle (to make the pieces look bigger). Arrange the slices decoratively on the platter.
Serve with horseradish, capers and onions. Garnish with fresh dill or chives if you wish before serving.