Description
Based on Rick Stein’s recipe
Ingredients
Scale
- 2 x 750g Salmon Fillets, skin on
- 2 Large Bunches of Dill
- 100 gm Sea Salt, coarse
- 75 gm White Sugar
- 2 tbsp White Peppercorns, crushed
For the Horseradish Cream:
- 2 tsp Horseradish Sauce
- 2 tsp White Onion, finely grated
- 1 tsp Dijon Mustard
- 1 tsp Caster Sugar
- 2 tbsp White Wine Vinegar
- A good Pinch of Salt
- 175ml Double Cream
To Serve:
- Beetroot Chutney
- Sourdough Toast
Instructions
- Put one of the salmon fillets, skin-side down, on to a large sheet of cling film. Mix the dill with the salt, sugar and crushed peppercorns and spread it over the salmon. Place the other fillet on top, skin-side up, with the salt mixture sandwiched between. Any extra can be patted onto the top side of salmon.
- Tightly wrap in 2 or 3 layers of cling film and lift on to a large, shallow tray. Rest a slightly smaller tray or chopping board on top of the fish and weigh it down (I use a couple of tins of chickpeas). Refrigerate for 2 days, turning the fish every 12 hours so that the brine mixture, which has developed inside the parcel, bastes the outside of the fish.
- For the horseradish cream, stir together all the ingredients except for the cream. Whip the cream into soft peaks, stir in the horseradish mixture, cover and chill until you’re ready to serve.
- Remove the fish from the brine mixture, pat down with some kitchen towel, then serve with the cream, beetroot chutney and sourdough toast.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Savoury
- Method: Preserving
- Cuisine: Nordic