DILL-CURED SALMON

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

1. Mix together the Sel de Mer, crushed Peppercorns, dill tops and caster sugar
2. 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.
3. 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.