Cured salmon

Yield: 4 Servings

Measure Ingredient
½ cup Rock salt
1 cup Sugar
2 tablespoons Cracked white pepper
1 \N Bunch fresh dill
2 pounds Salmon fillet; 1 inch thick, (2 pieces)
2 tablespoons Aquavite (optional)
\N \N Butter lettuce
4 \N Lemon wedges
4 tablespoons Dijon mustard
1 tablespoon Vinegar
½ tablespoon Sugar
½ cup Peanut oil
1 tablespoon Chopped dill
\N \N Salt and pepper; to taste


Mix the salt, sugar, and pepper together. Spread ¼ of the mixture and ⅓ of the dill in bottom of a pan. Place 1 fillet with skin side down in the pan. Add 1 tablespoon aquavite and spread over the fillet. Rub gently with another ¼ of the mixture. Spread ⅓ of the dill on top.

Repeat the process with the second fillet, placing meat side to meat side.

Cover with parchment and place a plate on top. Turn both fillets after 24 hours. The salmon will be ready to serve after 48-72 hours. Serve the salmon thinly sliced with a garnish of sauce in a butter lettuce cup with a lemon wedge. sauc: Mix in a bowl the Dijon mustard, vinegar and sugar.

While constantly whipping, add the peanut oil slowly. Add the chopped dill and salt and pepper to taste.




From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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