Brine: 2 pounds sugar 2 pounds kosher or coarse salt 1/3 cup pickling spice Zest of 1 lemon 1 tablespoon cracked black pepper 1 tablespoon basil 1/3 cup dill (fresh or dried) 1 tablespoon oregano
green onions and sour cream for garnish (capers optional)
Lay a piece of saran wrap on a piece of foil. Sprinkle half of the brine, then lay the salmon, skin down and cover with the saran wrap and foil nice and snug. Let salmon sit at room temperature for about 4 hours, then refrigerate overnight. When salmon is firm, rinse well under cold water to remove and salt residue. Slice paper thin. Chef used pan fried hash browns but you can use bread rounds or crackers. Put a slice of cured salmon on the hash browns and a dab of sour cream with green onions or capers.