Ingredients
- 500g wild Pacific salmon, skin on
- 100g good-quality sea salt
- 150g sugar, or xylitol as a substitute
- 1 bunch fresh dill, finely chopped
- ½ to 1 tsp freshly ground white or black pepper
- A dash of vodka, optional but authentic
Method
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1Make the curing mix. In a bowl, combine the sea salt, sugar and pepper, then stir in the finely chopped dill.
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2Prepare the dish. Line a shallow dish with cling film, enough to cover the bottom, the sides and wrap over the top.
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3Layer the cure. Spread a generous layer of the cure over the base of the dish, then lay the salmon on top, skin side down.
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4Add the vodka. Drizzle a dash over the flesh of the salmon. It adds sharpness and depth, true to the Russian tradition.
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5Cover and wrap. Spoon the remaining cure over the salmon, pressing gently for full contact. Wrap tightly with the cling film and place a weight on top.
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6Refrigerate and turn. After 12 hours, flip it over and leave for another 12 to 24 hours, depending on how salty and firm you like it. The magic happens around 24 to 30 hours.
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7Unwrap and rinse. Rinse gently under cold water, just enough to remove the excess salt and sugar. Do not overdo it. Pat dry with kitchen paper.
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8Slice and store. Use a sharp, thin-bladed knife. Cut diagonally for long slices or straight down for neat portions. Eat immediately, or vacuum pack and freeze.
Tip: Cure for 24 to 30 hours, turning at the 12 hour mark. No cooking involved.
