Title: Open-Face Salmon Reuben
Categories: Sandwich Seafood Salmon
Yield: 12 Servings

1	tb	Black peppercorns
3	ts	Dried thyme
3		Bay leaves, crumbled
1	ts	Whole cloves
2	tb	Minced garlic
1	ts	Whole juniper berries, plus 1/3 cup crushed juniper berries
4	c	Water
1/2	c	Packed light brown sugar
1/2	c	Kosher salt
1		Side of fresh salmon, skin off (about 4 lb)
1/4	c	Coarse ground black pepper
6	sl	(large) rye bread, cut diagonally
1/2	c	Remoulade sauce
12	sl	Emmenthaler cheese
2	c	Sauerkraut

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole junipers berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the salmon in a glass or plastic container. Pour the seasoned brine to cover the salmon completely. Cover and refrigerate for 24 hours, turning the salmon a couple of times. Remove the salmon from the brine and rinse thoroughly with cool water. Pat dry with a towel. Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hands, press two thirds of the berry and pepper mixture into the salmon. Press the remaining mixture onto the other side. Wrap the salmon tightly with plastic wrap. Store in the refrigerator for at least 48 hours before serving. To serve, remove the salmon and slice thin. Smear the Remoulade on one side of the bread. Spoon the sauerkraut on top of the Remoulade and spread evenly. Lay the slices of salmon on top of the sauerkraut. Lay the slices of cheese over the salmon. Place the sandwiches on a baking sheet and bake until the cheese melts, about 8 minutes. Serve warm

Yield: 12 servings

SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW #EMIB16 - SOUP N' SANDWICH Format by Dave Drum - 12 October 98

: Posted In: National Cooking Echo by Dave Drum on 25 Oct 98

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