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
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    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.

 

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