Cured Salmon and Tuna

Cuisine: American

Category: fish

Servings: 8


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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