Why cured versus smoked? The flavor is milder, and we love the freshness of the citrus zest which pairs exceptionally well with the Hennessy! Cured salmon works well in so many fashions. Of course, for breakfast, but it is a nice amuse bouche before dinner!
1 cup Hennessy
1 cup kosher salt
1/2 cup sugar
3 tablespoons lemon zest
One 2- to 3-pound skin-on salmon fillet, pin bones removed and very thin pieces of flesh trimmed
1. Whisk all ingredients and spread it on the flesh of the salmon
2. Working in batches, brine salmon for 3 minutes at a time
3. Arrange salmon pieces on a platter, and cover with plastic wrap. Refrigerate for at least 2 hours to overnight.