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Cured salmon with dill

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Ingredients for 6 servings:

  • 1.2 kg salmon with skin
  • 60 g cane sugar
  • 50 g salt
  • 30 g dill tips, dried
  • 15 g black pepper, ground

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Pat the salmon dry on both sides. Mix all other ingredients thoroughly. Place the salmon in the mixture, ensuring it is coated on all sides. Cover and let it marinate in a cool cellar for 3 days, turning occasionally. Then remove the salmon from the skin in thin slices. Tip: Place the salmon in a sous vide bag and seal it. This will improve the curing process and make the salmon easier to turn.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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