Home-cured salmon is an elegant starter for a dinner party or a beautiful day-after-the-cocktail-party breakfast. No cooking required, which is a great thing when spending a lot of time in the kitchen isn’t high on your agenda.
Ingredients
- 3 tbsp fennel seeds
- 3 tbsp coriander seeds
- 1 tsp juniper berries
- 1 cup granulated sugar
- 1 cup sea-salt Himalayan pink works really well
- 4 large oranges (you want the grated zest)
- 3 large lemons (you want the grated zest)
- 1 large skin on boneless salmon fillet 2 pounds
- 4 medium beets, peeled and coarsely grated
- 1 bunch dill, chopped
Servings: servings
Instructions
- Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
- Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
- Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
Share this Recipe
