Dill cured salmon

Cure your own Gravadlax salmon, Scandinavian-style, cured with dill and juniper.

INGREDIENTS

3tbsp Bart organic salt & seaweed
1tbsp Bart black peppercorns (coarsely crushed)
3tbsp Bart dried dill
2tbsp caster sugar
1kg piece, cut into 2 equal fillets middle cut salmon fillet
SeasonSpring, Summer, Autumn, Winter
IngredientsFish
LifestyleGluten Free, Dairy Free, Healthy, Treat
OccasionsFood with Friends, Easter, Christmas, Romantic Dinner, Brunch
CoursesStarter, Easy, Sharing
Dill Salmon Recipe page

METHOD

  1. Mix together the salt, crushed peppercorns, dill and caster sugar
  2. Lay a large sheet of clingfilm on the work surface, place one salmon fillet, skin down, in the middle. Cover with 2/3 of the salt mixture and place the second fillet on top, skin up. Sprinkle remaining salt mixture over.
  3. Wrap tightly with the clingfilm. Put the package on a plate and put a weighted board on top. Leave in the fridge for 72 hours, turning every 12 hours.
  4. To serve, pat dry and cut into thin slices and serve with brown bread and butter and wedges of lemon.

Dill cured salmon

Cure your own Gravadlax salmon, Scandinavian-style, cured with dill and juniper.

3tbsp Bart organic salt & seaweed
1tbsp Bart black peppercorns (coarsely crushed)
3tbsp Bart dried dill
2tbsp caster sugar
1kg piece, cut into 2 equal fillets middle cut salmon fillet
  1. Mix together the salt, crushed peppercorns, dill and caster sugar
  2. Lay a large sheet of clingfilm on the work surface, place one salmon fillet, skin down, in the middle. Cover with 2/3 of the salt mixture and place the second fillet on top, skin up. Sprinkle remaining salt mixture over.
  3. Wrap tightly with the clingfilm. Put the package on a plate and put a weighted board on top. Leave in the fridge for 72 hours, turning every 12 hours.
  4. To serve, pat dry and cut into thin slices and serve with brown bread and butter and wedges of lemon.

Products Used

BART3088 JAR MILL SALT SEAWEED
BART3088 JAR SMALL MILL PEPPER
BART3088 JAR SMALL DILL

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