Cured Scottish Salmon with a smoked bacon and ginger vinaigrette, Grilled pita bread, and a chilled orange and lemon salad



Recipe
1 8oz piece of salmon
3 lemons
3 oranges
2 cups of sugar
2 cups of salt
2 tbls of liquid smoke
3/4 cup of olive oil
1 cup of pickled ginger juice
1/2 cp of bacon fat
1tsp of dijon mustard
1 tbls of vinegar
1 tbls of garlic & shallots
fresh cracked black peppercorns
1 slice of pita bread


Directions
First, lets make sure we get that skin off of the salmon if its not already done. Now get a good knife and slice the salmon in half lenght wise so that you have two thin pieces. Next slice your oranges and two of your lemons.  Now salt and sugar the salmon heavily on both sides. Lay half of your orange and lemon slices on a plate overlapping each other. When you are done with that, drizzle 1/2 of the pickled ginger juice over salmon slices on both sides, and place on top of the lemons and oranges that are on the plate.  Next use the rest of the lemon and orange slices to cover the top of the salmon. Wrap in plastic very tight, and place another plate on top of the plate with salmon for a little pressure.  Let that sit for 12 hours and then flip the salmon on the opposite side and repeat the steps and let sit another 12 hours.  Now time to pull out the blender. Place your garlic and shallots into the blender and begin to chop, next add your vinegar, bacon fat, dijon mustard, the juice of the last lemon, a little cracked black pepper, the rest of the pickled ginger juice, and olive oil until emulsified. ( or blended well).  Now get the salmon off the plate and rinse well. You can either slice it or dice it. Toast or grill your pita bread and enjoy. simply drizzle the dressing over the salmon and enjoy along with the pita bread. Bon appetit!