Juniper cured salmon

Juniper cured salmon

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

This is an all-time Scandic classic. For years, salmon was very expensive – when I was growing up it was for special occasions only, so was something we ate for Christmas lunch. At the time it was always cured with dill, but I rarely do that now, because I rather love trying it in many different ways, such as in this Christmas version with juniper berries.

Ingredients

Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon black peppercorns
50g juniper berries
150g flaky sea salt
200g caster sugar
1 fillet salmon, skin on
* rye bread [rid:35358], to serve
horseradish cream, to serve

Method

  1. Using a pestle and mortar, lightly crush the coriander seeds and peppercorns together, then tip out into a mixing bowl and lightly crush the juniper berries. Add to the bowl with the salt and sugar and mix well.
  2. Line a ceramic dish at least 40cm long with cling film to overhang the sides, and place the salmon fillet skin-side down in the dish. Now spoon the cure mixture evenly over the salmon, making sure the whole fillet is covered. Wrap the cling film up tightly around the fillet so the mixture stays in place. Refrigerate for 3 days, to cure.
  3. Rinse the cure mixture off with cold water and wipe the fish clean. To serve, cut into slices, leaving the skin behind, and eat with rye bread and horseradish cream.
Tags:
Scandinavian
Danish
Swedish
comfort food
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