dill and salt-cured salmon

Name: dill and salt-cured salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings brandy dressing; 80 milliliters 1/3 cup brandy; 1 bunch dill, chopped; 1 teaspoon store-bought grated horseradish; 450 grams ½ cup rock salt; 2 kgs side salmon, trimmed and pin-boned; 4 servings sea salt and cracked black pepper; 1 teaspoon caster (superfine) sugar; 2 Tbsps caster (superfine) sugar; 2 Tbsps water; 1 Tbsp white peppercorns; 2 teaspoons white wine vinegar

Dill and salt-cured salmon is a gluten free, dairy free, fodmap friendly, and pescatarian main course. This recipe serves 4. One serving contains 653 calories, 75g of protein, and 24g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sea salt and cracked pepper, peppercorns, dill, and a few other ingredients on hand, you can make it. To use up the rock salt you could follow this main course with the Goji Berry Cupcakes with Chocolate Ganache and Himalayan Pink Salt as a dessert.

Instructions

Process the salt, sugar, water and peppercorns in short bursts in a food processor until just combined.

Ingredients you will need

Peppercorns

Sugar

Water

Salt

Equipment you will use

Food Processor

Place the salmon on a tray, rub with the dill, then the salt mixture. Cover with plastic wrap, place a tray on top of the salmon, weigh down with a heavy object and refrigerate for 24 hours.To make the brandy dressing, place the brandy, sugar, salt and pepper in a saucepan over high heat. Bring to the boil and cook for 2 minutes or until reduced by half. Stir through the horseradish and vinegar and cool slightly. Thinly slice the salmon, spoon over the dressing and serve with chunks of dark rye bread.

Ingredients you will need

Salt And Pepper