Cured salmon

Ingredients for 2 servings:

• 2 thick salmon fillets, approximately the same size
• ¼ cup salt, coarse
• ½ cup cane sugar
• 1 tbsp juniper berries
• ¼ tbsp peppercorns
• n. B. Mustard seeds
• n. B. Allspice
• 2 tbsp dill, fresh or dried
• Lemon peel, grated
• some lemon balm leaves, fresh
• Clarified butter, palm oil or olive oil
• some sage leaves, fresh, optional

Instructions

Working time approx. 15 minutes; Rest period approx. 3 days; Total time approx. 3 days 15 minutes

Delicious raw or fried

Roughly crush all the spices, except the sage, in a mortar and pestle, then generously rub the flesh side (not the skin side) with them. Place the fillets on top of each other, skin-side out, sandwiching lemon peel or lemon balm between them. Wrap tightly in aluminum foil, then place in a plastic bag in case any juices run out. Place in the freezer for at least a day, preferably three days, turning occasionally. Then remove and rinse off the spices. The salmon is now cured/fermented and ready to eat, e.g., in thin slices. You can also fry the fillets skin-side down in clarified butter or olive oil for 30 seconds, quickly stirring, first placing a few fresh sage leaves on the skin side. Then turn off the heat, put the lid on, and let it stand for about a minute. The skin side of the fish will then be crispy and slightly cooked through, while the rest will still be translucent, just cured, but slightly warm. How much you want raw depends on your taste. Serve with a green salad or mashed potatoes with melted butter.