Cured salmon with dill

Cured salmon with dill

By
From
Turkish Flavours
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1.5kg salmon fillet, pin-boned
300g rock salt
200g caster sugar
1 bunch dill, finely chopped
extra-virgin olive oil, to serve
crusty bread, to serve

Method

  1. Pat the salmon dry with paper towel. Combine the salt and sugar and place a little in the base of a large glass or ceramic dish. Press the dill onto the salmon. Place the salmon on top of the salt and sugar in the dish, then top with the remaining salt and sugar so that the whole fillet is covered.
  2. Place a couple of plates on top of the salmon to weigh it down, cover with plastic wrap (cling film) and refrigerate for 12 hours. Turn the salmon over, replace the plates and refrigerate for another 12 hours.
  3. To serve, scrape the salt and sugar off the salmon and gently rinse it with cold water, leaving the dill on the salmon. Rub the salmon with the extra-virgin olive oil and slice paper-thin slices off the fillet. Serve with crusty bread.

Note

  • This is delicious with zucchini fritters, fennel salad or a simple green salad. Refrigerate the cured salmon for up to 2 weeks.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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