Details
| Serves |
8 |
| Total |
48 hours |
| Prep |
10 min |
| Cook |
48 hours |
| Active |
10 min |
| Difficulty |
1/10 |
| Tags |
type-component cuisine-nordic ingredient-seafood method-cure |
Equipment
- Mortar & Pestle
- Medium Bowl
- Plastic Wrap
- 2 x Sheet Tray
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<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
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Ingredients
Fish
- 2 # Salmon Filet, pin bones removed
Dry
- 5 T Salt
- 6 T Brown Sugar, light
- 1 ea. Orange Zest
- 1 bu. Dill, chopped
Liquid
Spices
- 2 t Black Peppercorns
- 1 t Coriander Seeds
- 1 t Anise Seeds
- 1 t Fennel Seeds
- ½ t Juniper Berries
- ½ t Cloves
Instructions
Prep
- Pat Fish dry with paper towel
- Combine Dry in bowl
- Crush Spices in mortar and pestle, add to bowl
Cook
- Rub Liquid into Fish, then coat entirely with Dry and Spice mixture
- Wrap Fish in plastic and place skin side down on sheet tray
- Cover with another sheet tray and weigh it down with 2-4 # on top
- Cure in refrigerator for 48 hours
Finish
- Rinse and pat dry
- Store in refrigerator for 5 days or freeze up to 3 months