Cured salmon

Ingredients for 10 servings:

• 2 salmon fillets (1 kg each)
• 100 g salt (curing salt)
• 100 g sugar
• 4 bunches of fresh dill
• 1 lemon(s), untreated
• 1 untreated orange(s)
• 5 g dill, dried

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Remove any remaining side bones from the salmon with tweezers and rinse the salmon under cold water. Place the salmon fillets skin-side down on cling film and rub with salt and sugar. Grate the zest from the lemon and orange and sprinkle some of the juice from both over the salmon fillets. Spread the chopped fresh dill evenly on both sides. Now place the salmon fillets together, wrap them completely in cling film, weigh them down with a board and weights (approx. 5 kg), and refrigerate for 24 hours. Then rinse the salmon under cold water, pat dry, sprinkle with some dried dill, and serve in thin slices. Serve with baguette and perhaps dark crusty bread, along with creamed horseradish or dill and mustard sauce.