Cold-cured salmon

Ingredients for 12 servings:

• 1 salmon
• 60 g salt
• 40 g sugar
• 5 g peppercorns, black
• 5 g peppercorns, white
• 5 g juniper berries
• 5 g all-spice
• 5 g coriander
• ½ bunch of dill
• some lemon balm
• some peppermint
• 2 jars of cognac or gin or grappa

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

First, fillet the salmon so that you have two sides of the salmon. Leftovers make a wonderful fish stock, or just buy fillets. Grind the following in a mortar and mortar: pepper, juniper, allspice, and coriander. Finely chop the following: dill, lemon balm, and peppermint. Mix all the ingredients together and rub the salmon with a glass of cognac. Place one half of the salmon in a dish and cover the flesh side with the spice mixture. Place the second half on top. Cover and let stand. After 12 (or better yet, 24) hours, turn it over and let it stand for another 12 (or 24) hours. Occasionally pour the resulting stock over the fish. To serve, place the salmon on a board and slice it almost horizontally with a (salmon) knife into thin slices. Serve with my honey and dill sauce. Drink: dry white wine, or sparkling wine, or Prosecco.