Recipe is based on
Recipe: 'Seafood faroese cured salmon Seafood'
Dish: Seafood
Culinary category: Seafood
Culinary: faroese
Ingredients
- 500 grams fresh salmon fillet, skin removed
- 100 grams sea salt
- 50 grams sugar
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon fresh dill, chopped
- 1 lemon, zested
- 1 tablespoon olive oil
- Capers for garnish (optional)
- Fresh dill sprigs for garnish (optional)
Instructions
- In a bowl, mix the sea salt, sugar, crushed black peppercorns, chopped dill, and lemon zest together.
- Place half of the curing mixture in a shallow dish where the salmon will fit snugly.
- Lay the salmon fillet skin side down on top of the curing mix.
- Cover the salmon completely with the remaining curing mixture.
- Wrap the dish tightly with plastic wrap and place a weight on top to press the salmon down.
- Refrigerate for 48 hours, turning the salmon halfway through the curing time.
- After 48 hours, remove the salmon from the curing mix, rinse it under cold water, and pat dry with paper towels.
- Slice the cured salmon thinly to serve.
- Drizzle olive oil over the slices and garnish with capers and fresh dill sprigs, if desired.