Ingredients:- 55 g sugar; 2 tblspns coarse sea salt; 1 tspn crushed black peppercorns; 2.5kg salmon, filleted with skin n; 1 tblspn vodka; 2 tblspns finely chopped dill.<\/p>\n
Method:= combine sugar, salt, and peppersorns in small dish.\u00a0 Remove any pinbones from salmon with tweezers.\u00a0 Pat dry with paper towel and lay fillets skin side down in a shallow tray.\u00a0 Sprinkle fish with half of vosdka, rub half od sugar mixture into the flesh.\u00a0 Sprinkle with 2 tablespoons of dill.\u00a0 Sprinkle the flesh side of te other salmon fillet with remaining vodka ad then rub remaining sugar mixture into te flesh.<\/p>\n
Lay it flesh-side down on top of theother fillet.\u00a0 Wrap in clingfilm and place a heavy board on top of the fillets.\u00a0 Refrigerste for 48 hours, carefully turning every 12 hours.\u00a0 Uncover the salmon and seperate and lay both fillets on a board.\u00a0 Brush off all the dill and seasoning, sprinkle with extra dill.\u00a0 Serve whole or thinly sliced with a mustard sauce (olive oil, Dijon mustard, cider vinegar, chopped dill and castor sugar)<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients:- 55 g sugar; 2 tblspns coarse sea salt; 1 tspn crushed black peppercorns; 2.5kg salmon, filleted with skin n; 1 tblspn vodka; 2 tblspns finely chopped dill. Method:= combine sugar, salt, and peppersorns in small dish.\u00a0 Remove any pinbones … Continue reading