Cured Salmon

This cured salmon is amazing, and really easy to make. Never go for a store-bought one again!

I had about 400g salmon, adjust accordingly. Recipe below is for 1 kg

  • 1 kg salmon file with skin
  • 2 dl sugar
  • 1 dl salt
  • 5 whole white pepper corns
  • 8 juniper berries, roughly crushed w fingers
  • 1 lemon, finely shredded skin
  • 2 table spoons gin
  • 1 bunch of dill

Wipe salmon. Mix all the dryg stuff, rub it into the fish, spash over gin. Cover with dill and put in a plastic bag, tie it up. Leave in room temp for 2 hours.

Then in fridge for 20 hours, turn the bag a few times. When done, take it out, wipe everything off and cut in slices.

Sauce

  • 3 table spoons dijon mustard
  • 2 table spoons corny mustard
  • 3 table spoons honey
  • 3 dl vegetable oil
  • chopped up dill, salt

Mustards and honey in bowl, mix in oil until good consistency.

Taste it up with dill and salt.

cured salmon