Cured Salmon With Lime Vodka, Tomato-Caviar Vinaigrette and Rye Croutons

1 fillet of salmon weighing about 2 1/2 pounds
1/2 cup sea salt
1/4 cup sugar
1 cup lime-flavored vodka

To prepare the salmon:
Pack salt all over the salmon, using additional salt if necessary. Place
fillet in a shallow dish or pan and sprinkle sugar on top. Pour the vodka
over the salmon and refrigerate overnight.

For the Vinaigrette:
3 large tomatoes, not too ripe
1 shallot, finely chopped
1 ounce caviar or other fish roe
6 tablespoons olive oil
2 tablespoons white balsamic vinegar
handful of fresh chives, chopped
1/2 teaspoon salt
pepper to taste

To prepare the Vinaigrette:
Put tomatoes into boiling water for 20 seconds and then instantly into ice
water to loosen the skin. Peel tomatoes and cut each into four pieces and
remove seeds. Make small dice from the tomato and put them into a bowl.
Add remaining ingredients and mix together gently.

For the Croutons:
1 cup bread cubes of dark rye bread
1 tablespoon butter
1/4 teaspoon salt (or to taste)

Melt butter in a saute pan and fry the bread cubes until they are crispy
on the surface. Season with salt, to taste.
To serve:
Place 4 or 5 thin slices of salmon on each plate. Pour vinaigrette over
and toss a few croutons on each serving. Note: This can also be garnished
with creme fraiche, chives, dill and caviar or fish roe.
Makes 4 to 6 servings as an appetizer.

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