Inspired by New Zealand's salmon farms, cured salmon is made by resting a fresh fillet in a mixture of salt, sugar, and dill without cooking it. This uncooked recipe can be stored in the freezer and easily packed for a picnic.
Remove any pin bones from the fresh salmon fillet and pat it dry with paper towels.
Mix the salt, sugar, and chopped dill in a bowl.
Press the mixture onto both sides of the salmon. Wrap it tightly in plastic wrap, place it in a deep tray, weigh it down, and refrigerate for 48 hours.
At the end of the curing time, rinse the fish under cold running water and pat it dry with paper towels. Slice it thinly with a sharp knife and serve.
Be sure to weigh down the fish while it cures; otherwise, the salt will not penetrate evenly and the texture will be uneven. Allergen: contains fish.
Somonu 48 saat kürlemek biraz uzun geldi, 24 saatte de yeterince tuzlanır mı yoksa doku çok mu farklı olur? Hafta sonu misafirlerim var, süreyi kısaltmam gerekebilir.
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