Ease of Preparation: Easy
Yield: 12 servings
Ingredients:
- ½ cup (120 ml) gin
- 1 tablespoon (15 ml) black peppercorns, crushed
- 1 tablespoon (15 ml) juniper berries, crushed
- 1 cup (240 ml) rock salt
- 1 cup (240 ml) sugar
- 1 cup (240 ml) fresh dill, roughly chopped, plus more to garnish
- 2 1/4 pound (1 kg) salmon fillet, pin bones removed, skin on
Method:
In a bowl combine gin, peppercorns, juniper berries, salt, sugar, and dill to make a curing mixture.
Place a layer of plastic wrap in a pan that is large enough and with sides high enough to hold the salmon and liquid that develops from the curing process.
Spread half the curing mixture into the pan.
Place salmon on the cure mixture, skin side down. Top with remaining mixture.
Cover with plastic wrap.
Top with a second pan that is similar to distribute weight evenly over the entire fillet.
Place weights into the pan to put pressure on the salmon fillet.
Refrigerate the weighted fish to cure for 24 hours. Note that liquid will accumulate in the pan.
When ready, the salmon will be opaque and firm. Unwrap, scrape off and discard the cure mixture and liquid.
Rinse the fillet under cool water and pat dry.
To serve, cut thin slices on an angle, stopping at the skin.
Garnish with more fresh dill.