Ingredients
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1 kilogram salmon fillet, pin bones removed, skin on
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1/2 cup (120 milliliters) gin
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1 tablespoon (15 milliliters) black peppercorns, crushed
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1 tablespoon (15 milliliters) juniper berries, crushed
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1 cup (240 milliliters) rock salt
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1 cup (240 milliliters) sugar
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1 cup (240 milliliters) fresh dill, roughly chopped
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1/4 cup (60 milliliters) dill chopped, to garnish
Directions
- In a bowl combine gin, peppercorns, juniper berries, salt, sugar and dill to make a curing mixture.
- Place a layer of plastic wrap in a pan that is large enough and sides high enough to hold the salmon and liquid that develops from the curing process.
- Spread half the curing mixture into the pan.
- Place salmon on the cure mixture, skin side down. Top with remaining cure mixture.
- Top with plastic wrap.
- Top with a pan, that is like the pan the salmon is placed in to cure, that will distribute weight evenly over the entire salmon fillet.
- Place weights into the pan to put pressure on the salmon fillet.
- Refrigerate for 24 hours.
- Liquid will develop in the dish.
- Unwrap salmon, scrape off cure mixture then rinse, pat dry.
- To serve slice thinly on an angle, do not cut through skin.
- Sprinkle with 1/4 cup extra dill, to garnish.
