Inspired by New Zealand's salmon farms, this cured salmon is made by resting a fresh fillet in a salt, sugar and dill mixture without any cooking. Since it needs no heat, it freezes well and travels easily in a picnic basket.
Remove any remaining bones from the fresh salmon fillet and pat it dry with paper towel.
Mix the salt, sugar and chopped dill together in a bowl.
Press the mixture onto both sides of the salmon, wrap it tightly in cling film, place it in a deep tray, weigh it down and chill for 48 hours.
At the end of the curing time, rinse the fish under cold running water and pat dry, then slice thinly with a sharp knife to serve.
Always weigh the fish down while it cures, or the salt won't penetrate evenly and the texture will turn patchy. Allergens: contains fish.
Using coriander instead of dill gives a more citrusy aroma; the salt-to-sugar ratio stays the same.
Admin DadaGastro · verified in test kitchenSomonu 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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