Remove the salmon head, and gut the fish. Cut into 2 large fillets and debone.
Mix the salt, sugar, and dill together and spread the mixture evenly over the 2 fillets flesh side up. Place the fillets in the fridge, covered in plastic wrap (it is also a good idea to place a weight on top). Drain the brine off every day and the fish will be ready in 2-3 days.
After 2-3 days, slice very thinly (without the skin) and serve with Dijon mustard, vinegar, dill, lemon juice and oil dressing.
Author's Comments
Knocks spots of smoked salmon.
Obviously the fish isn't cooked, it is cured, but please make sure the fish you use is as fresh as possible. A fresh fish should have no real odour, bright protruding eyes, and dark red gills (you have to look for these), it should also be slightly slimy.
Instructions
Remove the salmon head, and gut the fish. Cut into 2 large fillets and debone.
Mix the salt, sugar, and dill together and spread the mixture evenly over the 2 fillets flesh side up. Place the fillets in the fridge, covered in plastic wrap (it is also a good idea to place a weight on top). Drain the brine off every day and the fish will be ready in 2-3 days.
After 2-3 days, slice very thinly (without the skin) and serve with Dijon mustard, vinegar, dill, lemon juice and oil dressing.
Author's Comments
Knocks spots of smoked salmon.
Obviously the fish isn't cooked, it is cured, but please make sure the fish you use is as fresh as possible. A fresh fish should have no real odour, bright protruding eyes, and dark red gills (you have to look for these), it should also be slightly slimy.
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