Cured Salmon
by
Anaïs Dining
Curing salmon is one of the most delicious ways to enhance its taste and preserve it.
This recipe is a classic Scandinavian way of eating fish. Great in salads and sandwiches.
- Level
Basic
- Cooking
1d+
- Overral
1d+
- Ready
Skinless Salmon
500gLemon
½Dill
¼ bunchBrown Sugar
100gCoarse Salt
100g
Skinless Salmon
500gLemon
½Dill
¼ bunchBrown Sugar
100gCoarse Salt
100g
Cured Salmon
Anaïs Dining
Chop ½ lemon into small pieces and transfer to a bowl
Finely chop ¼bunch of dill and add to the bowl
Add 100g of brown sugar and 100g of coarse salt to the bowl and mix until combined. Transfer ½ of the mixture to a container with lid
Add a 500g skinless salmon fillet and cover it with the rest of the mixture. Cover the container with the lid
Refrigerate for 24h until it is cured
Remove the curing mixture and pat dry the salmon
Cut the cured salmon into fine slices
Transfer the slices to a clean container
Keep it frozen and defrost prior to using. The cured salmon is ready
Enjoy!