John Myers
Ingredients for 1 servings:
- 2 kg salmon, fresh (middle piece)
- Salt and pepper, coarsely ground
- Sugar
- 3 bunch dill, fresh, finely chopped
Instructions
Working time approx. 1 hour; Rest period approx. 4 days; Total time approx. 4 days 1 hour
Fillet and scale the salmon. Weigh the fillets and mix 8g of salt and 6g of sugar per 100g of fillet. Add the coarsely ground pepper. Place one fillet in a suitable container (baking dish, roasting pan) and try to rub in half of the salt, sugar, and pepper mixture. Cover this half with the finely chopped dill and place the other half of the salmon fillet, rubbed with the marinade mixture, upside down on top. Now cover everything with foil and place a suitable board on top. Place weights of approximately 2kg on this board and refrigerate everything for 4 days (a cold cellar will do). Turn the fish at least once a day and ladle over the resulting liquid. After four days, remove any residue from the marinade from the salmon and enjoy. Tip: If you are marinating a whole salmon, you can also freeze leftovers in portions.
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