Cured Salmon


🛒Ingredients (Grocery List)

  • 1 Whole Salmon fillet from the Atlantic, boneless, skin off

  • 1 box (4 pounds) Ice Cream Salt

  • 1 bottle Riesling white Wine or dry White Wine

  • 3 bunches of Dill finely chopped

  • 2 tbsp Coriander Seeds crushed

  • 3 tbsp Chives finely chopped

  • 2 Shallots finely sliced

  • 1 Fresh Lemon

  • Pepper


🍴Serves: 10

⏰Prep Time: 60 min


🥣Instructions

1. In a large Tray, spread a layer of Ice Cream Salt, 1/2 box. Place the Salmon Filet on the top of this layer. Cover the filet with the over 1/2 box of Ice Cream Ice. Cover with a plastic film and refrigerate for 8 to 10 hours.

2. Next day, Rinse the salmon with cold running water and pat dry with paper towels.

3. Wash the large tray and pat dry it. In this clean Tray, add the bottle of wine, the Dill finely chopped, the Chives finely chopped, the Coriander crushed, the Shallots finely sliced and the Lemon Juice.

4. Add the Salmon fillet in the marinade, cover with a plastic film and refrigerate for a minimum of 18 hours. Make sure the fish is well covered. Turn over the Salmon fillet every 4 hours or so.

5. When cured, the fish should have a raw appearance and a firm but not hard texture. Using a very sharp slicing knife, cut the Salmon filet on a bias into thin slices. You can slice the Salmon up to 2 hours before serving. In this case cover your serving plate with plastic wrap and refrigerate until serving.