This tends to be a “party piece” for me, one of those dishes that doesn’t seem to work if you scale it down for two-four people.
Serves lots as a nibble at the beginning of a party, ideal with shots of frozen vodka (Finlandia naturally!)
One whole salmon, skin on, cut into two sides, pin-boned
400g granulated sugar
35g toasted & coarsely crushed black pepper & coriander seeds
2 bunches of dill (let’s be realistic here, 2 packets from the supermarket)
Start 4-7 days before you want to serve it
- Roughly chop the dill and mix with all the other cure ingredients
- Take a piece of tin foil and sprinkle about a quarter of the cure over it
- Lay one side of salmon on this, skin side down
- Cover with half the cure
- Lay the other side on top of this, skin side up
- Sprinkle over the remaining quarter or the cure
- Using the foil wrap this up into a parcel, ensuring all exposed salmon flesh is covered in the cure
- Place on a tray with sides that are high enough to catch the liquid that will come out
- Put this in the fridge with another tray on top then weigh it down with some cans or anything else you’ve got to hand
- On a daily basis remove the top tray, pour out the liquid that will have collected in the bottom tray, turn the parcel over and replace the weighted tray
- When ready put the parcel in the sink and remove the foil
- Wash off all the cure and pat the salmon dry
- Slice thinly and arrange on a serving platter
A good knife really helps with the slicing here, I use this one
Cold white wine, frozen vodka, sour cream with dill stirred in and mustard mayo are all good ideas.
If you want to “prettify” this you can grate fresh beetroot in with the cure to turn the salmon purple. If you do this you must make sure that your bottom tray is high enough to catch all the liquid as it’s a sod to clean off your fridge otherwise.