A traditional Norwegian method
of curing fresh salmon.
Makes 4-12 servings
Prep Time: 10 minutes
Needed: 2 lbs salmon
fillets, boned and preferably from the center of the fish
Rub the fillets with a
1/4 cup kosher salt
1/4 cup sugar
1–2 tablespoon dried dill (or 2x that in fresh)
4–5 dashes black pepper
Lay a LARGE sheet of
plastic wrap over the dish. Mix Rub ingredients in a small bowl-- if
using fresh dill, chop it up and rub it on the fish first. Lay fish,
skin side down, on the lined dish, evenly spread rub over fish, with
more in the thicker areas of the fillet. Wrap plastic up and over the
fish. Place second dish on top, place weight on top of second dish.
Refrigerate for 48-72 hrs. Check every 12 hrs or so to see if dish needs
to be drained. Remove fish from package, scrape off remaining rub, cut
into very thin slices across the bias, stopping at the skin.
Serve with bagels,
horseradish cream dressing, capers, more dill, greens, vinagrette, honey
mustard, bread rounds.