2 x 500 g fillets of salmon
50 g dill
50 g sea salt
25 g caster sugar
50 g crushed black peppercorns
25 ml whisky or aquavit
garnished with lemon wedges and lime, dill and yogurt sauce
50 g dill
50 g sea salt
25 g caster sugar
50 g crushed black peppercorns
25 ml whisky or aquavit
garnished with lemon wedges and lime, dill and yogurt sauce
method
1. Place one fillet, skin side down, in a deep earthenware or stainless steel dish. Sprinkle with the chopped dill, the salt, sugar, crushed peppercorns and alcohol and lay the corresponding fillet on top, skin side up.
2. Cover with clingfilm, place a weight on top and refrigerate for 48 - 72 hours, turning it every 12 hours and basting with the marinade that accumulates, separating the fillets to baste inside.
3. Remove the fish from the marinade, scrape off the dill and seasonings and dry with kitchen paper.
4. Carve into very thin slices diagonally and serve garnished with lemon wedges and lime, dill and yogurt sauce.
2. Cover with clingfilm, place a weight on top and refrigerate for 48 - 72 hours, turning it every 12 hours and basting with the marinade that accumulates, separating the fillets to baste inside.
3. Remove the fish from the marinade, scrape off the dill and seasonings and dry with kitchen paper.
4. Carve into very thin slices diagonally and serve garnished with lemon wedges and lime, dill and yogurt sauce.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
