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Ingredients
- 1 pound (455 g) skin-on arctic char fillet, pinboned (or you can use sockeye salmon)
- 1/3 cup (65 g) packed brown sugar
- 1/3 cup (65 g) granulated sugar
- 1/3 cup (75 g) salt
- 1 tablespoon peppercorns
- 3 tablespoons gin
- 1/2 cup (20 g) chopped fresh dill
Method
- If you have 1 fillet, cut it into 2 equal pieces.
- If you have 2 fillets, they should be of equal size.
- In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.
- Divide the paste evenly among the 4 sides of the fish pieces.
- Using half of the dill, cover the flesh side of both pieces, and then join the sides together.
- Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.
- Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.
- Remove the fish from the bag, rinse well under cool water, and pat dry.
- Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.
- Remove the fish from the bag, slice thinly, and serve.
