(WTNH)– Chef Owner Shane Carty and owner Eddie Higgins from The Trinity Bar & Restaurant show us a St. Patrick’s Day, Irish Whiskey Cured Salmon Recipe.
The Trinity Bar just opened and has a new menu. It is located in pitkin plaza and open for lunch, dinner, amazing brunch. It shows all soccer on the weekends.
For more details go to http://www.thetrinitybar.com or call 203-495-7736.
Watch the video to learn how to make Irish Whiskey Cured Salmon.
Irish Whiskey Cured Salmon
1/2 Pound Fresh Filet of Salmon
1/2 Cup Irish Whiskey
1 Cup Sugar
1 Cup Salt
1 Tablespoon Black Pepper
Large Bunch of Chopped Dill
Remove All Bones From Salmon
Lay Skin Side down on a tray with cling wrap
pour over half the whiskey, mix salt, sugar, dill & pepper together in a bowl
sprinkle this mixture over the salmon
press down with your hands
pour the remainder of the whiskey over the cured mix
wrap tightly in cling wrap
place another tray on top, and weigh it down with plates or cans
place in fridge for up to 72 hours
remove salmon from cling wrap
wash off the cure
pat salmon dry
sprinkle with dill
store in fridge until serving
served with brown bread, creme fraiche, lemon & capers