Servings: 0
Ingredients
- 2 sides salmon skin on, pin bones removed
- 3 cups coarse sea salt
- 3 cups brown sugar
- 1 large bunch of fresh dill chopped or 4 Tbsp dry dill
Instructions
- Mix salt, sugar and dill together in a bowl.
- Sprinkle half of the salt mixture in the bottom of a glass baking pan or plastic rectangular container. The container should be the full length of the fillet.
- Place fillets skin-side up in the container and press down.
- Completely cover the fillets with the remaining salt mixture.
- Wrap or cover container tightly and let cure in the refrigerator for at least 24 hours, up to 48 hours.
- Remove fillets from brine and rinse well in cold water.
- Dry fillets completely and store in fridge wrapped in cling wrap until ready to serve. The salmon may also be frozen at this time.
- When ready to serve, use a sharp knife to slice the fillet thinly, working from the large end and slicing forward.
- Can be served with sour cream or cream cheese, capers, thin sliced sweet onion, on thin-sliced toasted bread.
Video
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Posted in Recipes
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