Cured Wild Atlantic Salmon
Author:
Ingredients
- 3 parts salt (fine grain)
- 2 parts sugar
- 1 T juniper berry
- 1 T fennel seed
- ½ T clove
- 1 Bunch fresh dill
- 2 # salmon unsliced preferred
Instructions
- Mix the first 5 ingredients together well
- In a shallow pan pour ½ of your mix
- Then place your salmon skin side down
- Cover with fresh dill
- Pour the remaining mix over salmon and make sure its totally covered
- Place another pan of same size on top of this and place at least 5# of weight on top
- Refrigerate for 24 hours
- Remove salmon from salt mix and lightly rinse with cold water
- Pat dry and slice as thinly as possible for serving
- Will keep for up to 2 weeks in your fridge