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| What You Need: |
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2½ - 3 pounds fresh salmon, center cut, cleaned and scaled, skin left on, cut into 2 fillets, small bones removed
THE CURING SALT
1/3 cup kosher salt
1/3 cup sugar
Freshly ground black pepper to taste
½ teaspoon saltpeter
GARNISH
1 bunch of fresh dill, chopped
THE DRESSING
¼ cup vegetable oil
Pinch of sugar
2 teaspoons distilled white vinegar
½ teaspoon Dijon mustard
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| How To Cook: |
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1. Mix all the ingredients for the curing salt in a bowl. Lay the two fillets side by side, skin side down, on a plastic tray and sprinkle with the curing salt.
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2. Place the dill on top of one of the fillets and put the other fillet on top, like a sandwich. Wrap the entire fish with plastic wrap and then with aluminum foil.
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3. Place a small wooden board on top and put a dean brick on top as a weight. Place the whole works in the refrigerator to cure for 2 days.
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4. To prepare for serving, slice each fillet into very thin pieces across the grain, thus removing the slice from the skin. This will take a very sharp knife.
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5. Mix together the ingredients for the dressing. Arrange the slices on a platter and top with the dressing. This can be served with any of the breads.
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TIP:
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TO REMOVE TINY BONES FROM FISH simply use a pair of small, long-nose pliers. Gently rub your hands along the cut flesh of the fish, in both directions, and you will discover the tiny bones. Pluck them out, one by one, with the pliers.
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