Pete's Food Blog

9. Oct, 2021

Salt cured salmon

Method:

400-500g fresh salmon fillet

Swill under a cold tap and pat dry with kitchen towel.

Lay the salmon on cling film and sprinkle with 2 tbl coarse sea salt. Wrap tightly in the cling film. Place on a plate in the fridge - flesh side up for 12 hrs. Turn the fish skin side up and leave another 8-12 hrs.

Scrape the excess salt off, swill under a cold tap again and pat dry with kitchen towel. Sprinkle with chopped fresh dill before finely slicing and serving.