Cured Salmon

Cuisine: American

Category: fish

Servings: 4


1/2 cup rock salt
1 cup sugar
2 tbsp. cracked white pepper
1 bunch fresh dill
2 lbs. salmon fillet (1 in. thick.) (about
2 pieces)
2 tbsp. aquavite (optional)
butter lettuce
4 lemon wedges

4 tbsp. Dijon mustard
1 tbsp. vinegar
1/2 tbsp. sugar
1/2 cup peanut oil
1 tbsp. chopped dill
salt and pepper, to taste


Mix the salt, sugar, and pepper together. Spread 1/4 of the mixture and 1/3 of the dill in bottom of a pan. Place 1 fillet with skin side down in the pan. Add 1 tablespoon aquavite and spread over the fillet. Rub gently with another 1/4 of the mixture. Spread 1/3 of the dill on top. Repeat the process with the second fillet, placing meat side to meat side. Cover with parchment and place a plate on top. Turn both fillets after 24 hours. The salmon will be ready to serve after 48--72 hours. Serve the salmon thinly sliced with a garnish of sauce in a butter lettuce cup with a lemon wedge. SAUCE Mix the Dijon mustard, vinegar and sugar in a bowl. While constantly whipping, add the peanut oil slowly. Add the chopped dill and salt and pepper to taste.

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