Cured salmon

20 min · 2 servings · 240 kcal

Astrid Kvist · @astrid_kvist

Equal salt and sugar, two days, one weight on top. There is nothing else to it, and no shortcut that works.

Ingredients

• salmon fillet, skin on500 g
• sea salt60 g
• sugar60 g
• dill40 g
• white pepper1 tsp

Instructions

1. Check the fillet for bones. Pull any you find.
2. Mix salt, sugar and pepper.
3. Lay half the dill in a dish. Set the salmon on it, skin down.
4. Cover the flesh with the cure, then the rest of the dill.
5. Weight it. Refrigerate 48 hours. Pour off the liquid twice a day.
6. Rinse, pat dry, slice thin on the angle.

Per serving