Graved Salmon

Ingredients for 8 servings:

• 1 kg salmon fillet(s)
• 150 g sea salt, fine
• 25 g sugar
• 30 g brown sugar
• 1 tsp juniper berries
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1 lemon(s), untreated, zest
• 1 bunch of dill
• 2 orange(s), untreated, zest
• 1 star anise
• 3 cardamom pods
• 1 tsp pepper
• ½ tsp Szechuan pepper
• 4 allspice berries
• 2 tbsp gin

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

or cured salmon, 2 variations, 2 – 3 days preparation

Scale the salmon if it hasn’t been scaled by the fishmonger yet, then pat dry, remove any bones, and cut into four pieces. If the fillet is larger, you’ll need to adjust the salt and sugar amounts accordingly. Place two pieces each on a large piece of cling film. Prepare two small bowls and add 75g of salt to each. In a mortar and pestle, grind the following ingredients for the first bowl: juniper berries, pepper, and coriander. Mix these ingredients with the salt, white sugar, and lemon zest, and spread evenly over the first two pieces of salmon. Drizzle with gin to taste. For the second bowl, grind the star anise, cardamom, pepper, Sichuan peppercorns, and allspice berries in a mortar and pestle, mix with the orange zest and brown sugar, and rub over the other two pieces of salmon. Chop the whole bunch of dill, including the stems, and spread it over all four pieces of salmon. Then layer the two pieces of salmon with the same seasoning mix and wrap tightly in cling film. Then place them in a baking dish, weigh them down with cans or a bowl of water, and refrigerate. Turn the salmon every 10-12 hours. It’s ready after 48 hours. You can also marinate it for longer, but I find it becomes saltier this way. Scrape the spices and herbs off the salmon. If you like, you can also rinse it with water; some don’t like it so spicy or salty and soak it briefly. Then pat dry. If you like, sprinkle some fine fresh dill on top, then cut it into thin slices and enjoy. A dip made from honey, Dijon mustard, and dill goes well with fresh white bread.