About the Recipe
Fresh salmon is gently cured with salt, sugar, dill and lemon zest, then sliced thin and served simply to let the flavour shine.
Ingredients
1.2 kg salmon, fresh, skin on and pin-boned
20 ml vodka
4 tbsp dill, chopped fine
1 tsp lemon zest
Cure
170 g coarse salt
170 g sugar
2 tsp crushed pepper
¼ cup dill, chopped fine
Zest of half a lemon
Preparation
Line a container large enough for the salmon to fit in with a piece of cheesecloth. Line the container with the cloth.
Combine the mixture and sprinkle on the cheesecloth, place the salmon on top, brush with vodka and sprinkle the remainder of the mixture.
Bring the cheesecloth over and wrap the fish tightly.
Place a tray or platter long enough to cover the whole fish and weight down.
Refrigerate for 2–3 days.
Scrape off or wash off the cure, dry. Brush with vodka and sprinkle with dill. Refrigerate until needed.
To serve, slice as thin as possible. I like slicing diagonally towards the tail. Serve with a sweet mustard sauce, boiled potatoes or fresh bread.