Swiss-Style Smoked Salmon
Yield: 2 3/4 pounds; 12 to 14 servings (2 1/2 ounces each)

1 salmon fillet each, skin on (approx. 3 pounds)

Dry Cure:
1/2 lb salt
4 oz/wt granulated sugar
2 tbsp coarse black pepper

1 bunch dill, rough chopped
1 each lemon, cut into five slices
1 each orange, cut into five slices
1 qt white wine, or as needed
1 qt milk, or as needed

Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth.

Mix the cure ingredients and pack evenly over the salmon. (The layer should be slightly thinner where the fillet tapers to the tail.) Cover the salmon with a layer of chopped dill.

Lay alternating slices of lemon and orange over the dill. Wrap the salmon loosely in the cheesecloth and place it in a hotel pan. Cure the salmon under refrigeration 24 hours.

Gently wipe off the cure and return the salmon to a clean container. Add enough cold white wine to completely cover the fillet. Marinate in refrigerator overnight.

The following day, remove the salmon from white wine. Add enough cold milk to completely cover the fillet. Marinate overnight. Remove the salmon from the milk and air-dry uncovered on a rack under refrigeration for at least 8 and up to 14 hours to form a pellicle.

Cold smoke below 100 degrees F for 4 to 6 hours. The smoked salmon is ready for service now, or it may be wrapped and stored for up to 1 week. Presentation ideas: Smoked salmon should be sliced as thin as possible, as needed.

This version is an ideal carving item for a buffet or reception and can be served on brioche or pumpernickel croutons with a dollop of Creme Fraiche. Traditional accompaniments include capers, finely chopped onions, hard-cooked eggs, and parsley.