Cured salmon with dill recipe

A light fresh cured salmon with dill recipe that is perfect for our hot Aussie summers. Great with salads and a fantastic addition to the Christmas menu.

Ingredients

• 1kg side Tasmanian salmon
• 4 tbsp caster sugar (super fine)
• 1 large bunch dill (roughly chopped)
• 2 1/2 cups rock salt
• 2 tbsp white ground pepper

Method

1. Remove pin bones from salmon, trim excess fat from fillet.
2. Combine salt, sugar, dill and ground pepper in a large mixing bowl and stir.
3. Lay a double film of cling wrap 10cm longer than the salmon fillet on the benchtop.
4. Place half the salt mixture on the centre of the cling wrap.
5. Place salmon fillet on the salt mixture, making sure the entire underside of the fillet is covered in salt.
6. Rub the top of the fillet with the rest of the salt mix to cover the top side.
7. Firmly fold the edges of the wrap across the top of the salmon fillet.
8. Place a double layer of wrap on top of the fillet and firmly wrap the salted salmon.
9. Place the salmon on a baking tray and fit another tray on top.
10. Weigh down the salmon, placing heavy items on the top tray to press the salmon fillet.
11. Refrigerate for 24 hours.
12. Remove all salt and wipe clean with paper towel.
13. Thinly slice to serve.

Cook’s tip: The cured salmon will keep in the refrigerator for up to three days in a sealed container.

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