nife, carefully remove the salmon skin from the fillet and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
ill.
Prepare the other salmon fillet in the same way
re completely dissolved.
Cut salmon along one side of the
Rinse salmon in cold water and pat
Put the salmon fillet, skin side down, on a piece of foil large enough to wrap it in. Mix the crushed peppercorns, juniper berries, salt and sugar and rub it well into the flesh side of the salmon. Evenly spread the dill on top and wrap the salmon tightly in the foil. Put it between two wooden cutting boards or sheet trays. Weight the top board down with kitchen weights or aluminum cans and refrigerate it for 2 days.
Slice the salmon and serve it with honey and dill sauce.
Put the salmon fillet, skin side down, on a large piece of foil. Mix the crushed peppercorns, juniper berries, salt and sugar then rub into the salmon flesh. Spread 3 sprigs worth of chopped dill on top then wrap the salmon tightly in the foil. Place between two wooden cutting boards then weigh the top board down with kitchen weights or cans and refrigerate for 2 days.
To finish, mix the mustard, honey, vinegar and remaining dill and season to taste. Drizzle in the oil and mix well. Slice the salmon fillet and serve it with the sauce.
he flesh side of the salmon.
Cover loosely with fresh
place salmon in a glass baking dish.
combine remaing ingrediants in a seperate bowl.spread over the salmon.
cover with foil or plastic wrap.
refrigerate for 6 hours.turn the fish and fridge for 6 hours.
repeat process for 48 hours.
scrape off the salt mixture.
slice thinly.
serve on rye toast or crackers.
ixture over the bottom. Place salmon skin side-down in the
on baking sheet and brush salmon flesh with the whiskey.
Mix together all the ingredients except the salmon.
Place the salmon skin side down on a large sheet of plastic wrap.
Cover the flesh side of the fish with the salt mixture, coat it completely.
Wrap the fish well in plastic wrap.
Refrigerate for at least 24 hour, preferably 36.
Unwrap the salmon and rinse off the cure. Dry then slice on the bias.
wo sides of the same salmon, or at least two opposites
Place the salmon fillet, skin side down, on
Remove the bone from the salmon, leaving two triangular fillets with
he Pernod.
Roll the salmon in the tarragon.
Wrap
ntil well combined.
Place salmon in a container just big
Dry the salmon, check for pinbones and then
Combine all ingredients but fish.
Remove back and side bones of salmon.
Cut into 2 pieces lengthwise.
Rub inside of fish with spice mixture.
Place one side of salmon, skin side down and cover with dill.
he flavours to develop.
SALMON:
A few hours before