Gin-cured salmon and avocado salad Recipe - Los Angeles Times

Name: Gin-cured salmon and avocado salad Recipe - Los Angeles Times
Ingredients: ½ cup coarse sea salt; ¼ cup plus 2 tablespoons honey; 2 tablespoons black peppercorns, toasted and cracked; ½ cup finely chopped chives; 1 (1 ½-pound) salmon fillet, skin-on and pin bones removed; 3 to 4 tablespoons gin; ¼ cup sherry vinegar; ¼ cup plus 2 tablespoons olive oil; 2 teaspoons whole-grain mustard; ¼ teaspoon salt; Freshly ground black pepper; 1 shallot; Sherry vinegar; 1 head frisee lettuce; Prepared sherry vinaigrette; 2 French breakfast radishes; 1 avocado; ½ pound thinly sliced cured salmon, more if desired; Crostini slathered with creme fraiche and topped with Maldon salt, if desired, for serving; Chopped chives, for garnish

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Ingredients

½ cup coarse sea salt
¼ cup plus 2 tablespoons honey
2 tablespoons black peppercorns, toasted and cracked
½ cup finely chopped chives
1 (1 ½-pound) salmon fillet, skin-on and pin bones removed
3 to 4 tablespoons gin
¼ cup sherry vinegar
¼ cup plus 2 tablespoons olive oil
2 teaspoons whole-grain mustard
¼ teaspoon salt
Freshly ground black pepper
1 shallot
Sherry vinegar
1 head frisee lettuce
Prepared sherry vinaigrette
2 French breakfast radishes
1 avocado
½ pound thinly sliced cured salmon, more if desired
Crostini slathered with creme fraiche and topped with Maldon salt, if desired, for serving
Chopped chives, for garnish