The latest batch of home cured salmon is ready and half of it is already gone. I love that stuff! My sister in law will come over these days and hopefully bring some blinis (she makes the original russian ones), so everything will be eaten up by at the latest this friday 🙂
I don’t know if my recipe is in any form “original” or “authentic”, I just know it’s delicious. Here’s how to make your own:
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1 kg salmon filet (skin on!) Seasoning: |
Cut the dill coarsely and set aside. Mix the seasoning ingredients in a small bowl. Inspect the salmon for bones and cut in two if necessary. Score the skin side 5 cm apart, lightly and not too deep (about 2-3 mm). Get a large piece of cling film, season the first piece of salmon on both sides (preferring the meat side) with half of the seasoning mix, then place on the film skin side down. Wrap in film tightly and cut one corner open to about 5mm in order to let liquids escape. Repeat with the second piece if applicable. Place the pieces on a rimmed baking sheet and weigh them down. Put in the fridge at an angle, so all developing liquids can drain through the pre cut holes. After 24 hrs. check on the salmon, discarding all the liquid gathered in the pan – it should already be much firmer to the touch. Repeat after 48 hrs., again discarding all liquid. I recommend to leave it to cure for a total of 72 hrs. Remove from the fridge and wash thouroughly to get rid of the salt. Dry well, slice up thinly and enjoy. |
