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- 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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