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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Everyone just loved it and wanted the recipe. Ingredients:
2 skin-on salmon fillets (approx. 1.3kg/3lb in total) |
200 gr caster sugar |
140 gr sea salt flakes |
85 gr fresh horseradish peeled & grated, or from a jar |
3 med. raw beetroot, coarsely grated |
1 bunch dill, chopped |
Directions:
1. Lay the salmon fillets, skin side down, on aboard and brush your hand along, searching for small pin bones. If found, remove with tweezers.
2. Mix all the other ingredients together in a bowl to make the cure.
3. Stretch two large sheets of cling film ove a work surface and spoon on some of the cure.
4. Lay one fillet, skin side down, on the cure.
5. Then pack most of the cure on this fillet.
6. Sandwich with other fillet, skin side up.
7. Top with last of the cure and wrap both fillets together tightly with lots of cling film.
8. Place in a container with sides, like a roasting tray, put a smaller tray on top and weigh it down. Leave in the fridge for at least three days, up to a week.
9. Don't be alarmed by the amount of liquid that leaks out as is normal. Once a day, pour away the the liquid, turn the salmon and re-apply the weights.
10. To serve, unwrap the salmon and brush off the marinade. Slice into thin slivers and serve on a salad with a creme fraise & lemon juice dressing.
11. Once the salmon is made it will keep in the fridge for up to a week & can be used just like smoked salmon.
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