DILL-CURED SALMON
2015-03-05- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Vital Statistics
Preparation Time
72 hours
Cooking Time
0 Minutes
Serves
6-8
Ingredients
- 3 tbsp Bart Sel de Mer
- 1 tbsp Bart Black Peppercorns, coarsely crushed
- 3 tbsp Bart Dill Tops
- 2 tbsp caster sugar
- 1kg piece of middle-cut salmon, boned and cut into 2 fillets

- Mix together the Sel de Mer, crushed Peppercorns, dill tops and caster sugar
- Place one salmon fillet, skin down , in a ceramic dish, cover with 2/3 of the salt mixture and place the second fillet on top, skin up. Sprinkle remaining salt mixture over.
- Cover with clingfilm and place a weighted board on top. Leave in the fridge for 72 hours, turning every 12 hours and basting with the juices. To serve, pat dry and cut into thin slices.
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