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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
:20 |
Total Time: |
3 days |
Ingredients: |
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1 salmon
2 parts salt
3 parts chopped fresh dill
2 parts sugar
1 part freshly cracked black pepper
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Directions:
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Remove the salmon head, and gut the fish. Cut into 2 large fillets and debone.
Mix the salt, sugar, and dill together and spread the mixture evenly over the 2 fillets flesh side up. Place the fillets in the fridge, covered in plastic wrap (it is also a good idea to place a weight on top). Drain the brine off every day and the fish will be ready in 2-3 days.
After 2-3 days, slice very thinly (without the skin) and serve with Dijon mustard, vinegar, dill, lemon juice and oil dressing.
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Knocks spots of smoked salmon.
Obviously the fish isn't cooked, it is cured, but please make sure the fish you use is as fresh as possible. A fresh fish should have no real odour, bright protruding eyes, and dark red gills (you have to look for these), it should also be slightly slimy.
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