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Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- 1 salmon fillet approx. 1 kg without skin, I cut it so that it fitted in the cake dish
- 1/2 cup sea salt gray
- 3/4 cup white sugar
- 1 lemon organic
- 1 Orange organic
- 1/2 beetroot grated, it will give a nice color
Method
- Remove any pin bones from the fish with tweezers.
- In a bowl, combine the salt, sugar, and orange zest. Add the grated beet and stir to combine.
- Pour half of the preparation into a cake pan, place the salmon fillet on top and then cover with the remaining mixture.
- Store in a cool place for 3 days and remove any water from the dish every day.
- The third day remove the salmon from the dish and wash. Pat dry.
- Season it with pepper, add a little lemon zest and dill, roll it in plastic wrap. Freeze it for 12 hours (this will kill any parasites).
- Remove it from the freezer and let it thaw without the plastic wrap.
- Slice and serve with black bread, Danish rugbrod (or toast), and cottage cheese.
