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Categories:
rock salt sugar fresh dill lime peel white peppercorns berries gin salmon fillet lime juice olive oil herbs creme
Viewed: 58 - Published at: a year agoIngredients
- 1/2 cup rock salt
- 1/2 cup sugar
- 2/3 cup coarsely chopped fresh dill
- 2 tsp finely grated lime peel
- 2 tsp white peppercorns, crushed
- 1 tbsp juniper berries, crushed
- 1/3 cup gin
- 1 2/3 lb piece salmon fillet, skin on, bones removed
- 2 tbsp lime juice
- 2 tbsp olive oil
- None None Micro herbs and dill sprigs, to garnish
- None None Creme fraiche and toasted croutons or crackers, to serve
Method
- Combine salt, sugar, dill, lime peel, pepper, berries and gin in a medium bowl. Spread half the gin mixture on the bottom of a shallow 11 x 8-inch ceramic or glass dish. Place salmon, skin-side down, on mixture. Top with remaining gin mixture.
- Cover with plastic wrap. Place another dish on top of fish; weigh down with cans. Refrigerate for 24 hours, turning salmon every 12 hours.
- Remove salmon from the dish. Discard gin mixture, scraping away any loose topping. Pat salmon with paper towels.
- Holding a sharp knife at a 45° angle, slice the salmon as thinly as possible across the grain. Place pieces on a large platter.
- Drizzle with combined lime juice and oil. Sprinkle with micro herbs and dill sprigs. Serve with creme fraiche and croutons.
