For Hannah & Kim

The lovely and gracious Hannah and Kim have previously asked for this and so here 'tis.
Find a suitable salmon fillet.
You will need 4 parts coarse salt (about 2/3 of the weight of your salmon fillet), 2 parts sugar (about 1/3 of the weight of your salmon fillet; I prefer dark brown sugar, but all I have was light brown "raw" sugar) and 1 part fresh dill, chopped. (Smoked salt will help add a bit of that smoked salmon "touch" should you want.)
Mix all your dry ingredients, and add a shot of liquor. I didn't want to open a bottle just for this, so I finished the bottle of a lovely smoky Scotch. You do -- you guessed it -- whatever.
You want something the texture of slightly damp sand. Add half of it to your plastic container.
Plop your salmon on top.
Pile on the rest of the cure mix.
Weigh it down with something heavy (the idea is to squish out excess water). The WAY-heavier-than-it-looks hideous platter your mother-in-law gave you three Christmases ago suggests itself. Then put to cure in your refrigerator.
Wait 24-48 hours. (36 is the sweet spot, IMO.) A shorter cure will yield a more supple result, a longer one a firmer one. Give the salmon a quick rinse and pat down with paper towels to dry.
Slice as thinly as your patience will allow.

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