This cured salmon and dill recipe is perfect for our hot Aussie summers. Light and fresh. Great on a cracker or serve with a salad to make a fantastic addition to the Christmas menu. The salmon will keep in the refrigerator for up to 3 days in a sealed container.
Cured Salmon with Dill
-
- Prep Time
- Minutes
Ingredients
- 1 kg side Tasmanian salmon
- 4 tbsp caster sugar (superfine)
- 1 large bunch dill (roughly chopped)
- 2 ½ cups rock salt
- 2 tbsp white ground pepper
Instructions
- Remove pin bones from salmon, trim excess fat from fillet.
- Combine salt, sugar, dill and ground pepper in a large mixing bowl and stir.
- Lay a double film of glad wrap on the bench top the length of the salmon fillet with 4 inches extra.
- Place ½ salt mixture on the centre of the plastic wrap.
- Place salmon fillet on salt mixture making sure the entire fillet is covered.
- Rub the top of the fillet with the rest of salt mix to cover the top side.
- Firmly fold the edges of the wrap across the top of the salmon fillet and repeat on ends.
- Place double layer of glad wrap on top of fillet and firmly wrap the salted salmon.
- Place salmon on a baking tray, fit another tray on top.
- Weigh down the salmon, placing heavy items on the top tray to press salmon fillet.
- Refrigerate for 24 hours.
- Remove all salt and wipe clean with paper towel.
- Thinly slice to serve.
