Dill-cured salmon is part of our Scandinavian Christmas food. My dad normally prepare the salmon every year in our family. This year, we won’t celebrate Christmas together because we will spend Christmas with my husband’s family. I have therefore made the dill-cured salmon this year, following my dad’s recipe. This is so easy, the toughest part is to slice up the salmon really thin. 😉 Try it out and let me know what you think.
Ingredients (6-8 pers):
- 2 lb fresh salmon (mid fillet without bones)
- 2-3 tsp whole white pepper
- 3 1/2 tbsp salt
- 3 1/2 tbsp granulated sugar
- 1/3 cup chopped fresh dill
Always use fresh salmon when doing cured salmon. Find the thickest part of the fillets and use two pieces that have the same size. To defuse possible parasites, make sure to keep the salmon in the freezer for 5 days.
Defrost the fish. Keep the skin on. Dry the fish off with paper towel. Use a pestle and crash the whole white peppers a bit. Mix the crashed white pepper with salt and sugar.
Use a plastic bag. Place 1/3 of the salt and sugar mixture inside the bag together with some of the chopped dill. Place one salmon fillet inside the bag with the skin towards the salt and sugar mixture. Place 1/3 of the salt and sugar mixture on top of the fish fillet inside the bag and half of the chopped dill. Now place the other salmon fillet on top of the fillet inside the bag with the meat side towards each other. Add the rest of the salt and sugar mixture and the dill on top of the second salmon fillet, on the skin side. Zip the plastic bag together. Place the bag cold in the refrigerator for 2 days. Turn it around one or two times during this time.
Take out the bag from the refrigerator. You should now be seeing “water” inside the bag. Take out the two fillets and drain them from salt and sugar. Use a sharp knife and cut thin slices from the fillet. Place the salmon slices on a plate and add some fresh dill on top.
Serve with crisp bread and a mustard and dill sauce (hovmästarsås).
My plate is from Danish “House Doctor”.