Cured salmon

Ingredients for 6 servings:

• 1 salmon of approx. 2.5 kg –2 halves, boned
• 1 tbsp black pepper, whole
• 1 tbsp white pepper, ground
• 4 tbsp sea salt
• 2 tbsp juniper berries, coarsely ground
• 2 tbsp juniper berries, whole
• 1 tbsp pepper, red (red berries)
• 4 tbsp honey, liquid (we used Turkish fir honey)
• 1 tbsp cane sugar
• 7 stalks of oregano, with flowers
• 4 bay leaves
• 1 piece(s) ginger, approx. 6 cm, roughly chopped
• 1 large onion(s), red, cut into thin rings
• 1 bunch dill (a very large bunch)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 30 minutes

Divide the ingredients one after the other between both salmon halves, then fold the two salmon halves together so that the sides are flush. Cut the salmon in half. Wrap both halves well in cling film to allow the marinade to penetrate properly. Then wrap generously with newspaper and tie it tightly with string. Weigh down the packaging in the fridge; we tied everything up again with wooden boards. The salmon will stay in the fridge for 4-5 days and needs to be turned regularly (2-3 times a day). This ensures that the marinade is evenly distributed. After this resting time, unwrap the salmon and remove the herbs, including all the seeds. Finally, sprinkle a pinch of freshly ground pepper over the salmon and top with finely chopped fresh dill. Serve with a honey and mustard sauce.