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
- Vacuum Sealer
- Vacuum Bag
<aside>
<img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> Initial notes:
- Freshness is priority over the variety of salmon
- Bareksten is an ideal gin, and Akvavit is a good substitution
</aside>
Ingredients
Fish
- 1 # Salmon Filet, pin bones removed
Dry
- 3 oz Salt
- 2 oz Sugar, light brown
- ½ t Orange Zest
- 1 bu. Dill, chopped
Liquid
Spices
- 1 t Black Peppercorns
- ½ t Allspice
- ½ t Anise Seeds
- ½ t Coriander Seeds
- ½ t Fennel Seeds
- ¼ t Juniper Berries
- ¼ t Cloves
Instructions
Prep
- Pat Fish dry with paper towel
- Crush Spices in mortar and pestle
- Combine Dry, Spices, and Liquid in bowl
Cook
- Coat Fish entirely with Spice mixture
- Seal Fish in vacuum bag, cure skin side down in refrigerator for 48 hours
Finish
- Rinse and pat dry, remove skin
- Store in refrigerator for 5 days or freeze up to 3 months
