Graved Salmon à la Araya

Ingredients for 3 servings:

• 450 g salmon fillet(s) with skin
• 55 g salt
• 50 g sugar
• 1 tbsp coriander
• 1 bunch of dill
• 2 tbsp peppercorns
• some lemongrass, ground

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Total time approx. 2 days 20 minutes

Wash the salmon and pat dry, removing any bones with tweezers. Toast the coriander seeds in a pan without oil, then crush them in a mortar and pestle along with the peppercorns. Mix together the salt, sugar, coriander, pepper, and lemongrass powder. Finely chop the dill and stir it into the spice mixture. Place the salmon fillet skin-side down on a large sheet of cling film and spread the marinade evenly over the fish flesh. Wrap the cling film tightly around the salmon. Place the fish in a shallow dish, cover with a wooden board, and weigh it down with something like a can. Refrigerate for 2 days, turning it once or twice a day. Then cut the fish into thin slices; it’s a matter of taste whether you leave the marinade on or remove it beforehand. Serve with boiled potatoes or baguette.