Course Appetizer, Breakfast, Dinner, Lunch, Side Dish
Cuisine Scandinavian
Ingredients
Curing ingredients
2ozsalt
2 ozsugar
1bunchdill weed
30juniper berries
1 lb, 2 oz (500 g)salmon fillet (each 1/2 lb 1 oz), skin on
Instructions
Curing the salmon fillets
After assuring the fillets are parasite free (eg after deep freezing at -20 C for a week or at -32 C for a day), wash them with cold water and pat them dry
Make the mixture of the salt and sugar
Wash the dill weed and pat it dry
Flatten the juniper berries with the flat side of your cooks knife
Place a third of the curing mixture, together with some dill stems and some dill weed on the bottom of a stone or glass container
Place one fillet skin side down on the bottom of the container
Cover the meat side of the fillet with one third of the curing mixture and part of the dill weeds
Place the second salmon fillet meat side down on the other fillet, cover with the remainder of the curing mixture
Cover with food wrap and place in the refrigerator with a weight on
After one day, turn the fillet 'sandwich' and place the weight back on
After the second full day, take the cure off the fillets and cut thin slices with a sharp knife over the diagonal. Do not cut through the skin, but give one cut parallel to the skin so the slices do not contain any skin.
Serve on toast or blini with some sour cream of creme fraiche and top it with a dill leave or some caviar.
Notes
Method: no heat treatment Food allergy & intolerance information: fish
Keyword curing, dill weed, juniper berries, salt curing, sugar curing