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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Serve this buttery-soft cured salmon as an appetizer on brown bread with fresh dill, Dijon mustard, thinly sliced cucumbers, and grated lemon rind. We found that high-quality wild salmon yields the best results. Ingredients:
1/3 cup fine sea salt |
1/3 cup sugar |
2 tablespoons grated lemon rind |
1/4 teaspoon whole white peppercorns, crushed |
1 (1 1/2-pound) center-cut salmon fillet, unskinned and cut in half crosswise |
2 cups fresh dill sprigs |
Directions:
1. Combine first 4 ingredients. Sprinkle one-third of salt mixture in bottom of an 8-inch square baking dish. Arrange 1 salmon half, skin side down, in dish. Sprinkle with one-third salt mixture and dill. Top with remaining salmon half, skin side up. Spread remaining salt mixture over top of salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.
2. Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours.
3. Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 12 hours. Scrape off and discard dill and salt mixture; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.
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