Ingredients:
2 fillets of salmon with the skin on and equally in size.
Deep frozen salmon should be at least half thawn.
You may take 200g/portion.
1 tsp = 5 ml; 1 tbsp = 15 ml
To every kilogram salmon:
2 tsp coarsly grounded white or black peppar
4 tbsp salt
2 tbsp sugar
50 g fresh dill
Procedure:
Bruise dill or chop it. Mix all the ingredients together and rub against the flesh of salmon. Close together the two fillets with the spices in between. Put in a plastic bag, wrap it round into a packet. Place it on a plate and put another plate over to press the salmon halves together while curing. Leave in the refrigerater (6-100C) turning upside down now and then. Aftr 2 days it is ready to use. Slice paper thin with a fillet knife and garnish with fresh dill. Serve sauce in a sauce can.
2 fillets of salmon with the skin on and equally in size.
Deep frozen salmon should be at least half thawn.
You may take 200g/portion.
1 tsp = 5 ml; 1 tbsp = 15 ml
To every kilogram salmon:
2 tsp coarsly grounded white or black peppar
4 tbsp salt
2 tbsp sugar
50 g fresh dill
Procedure:
Bruise dill or chop it. Mix all the ingredients together and rub against the flesh of salmon. Close together the two fillets with the spices in between. Put in a plastic bag, wrap it round into a packet. Place it on a plate and put another plate over to press the salmon halves together while curing. Leave in the refrigerater (6-100C) turning upside down now and then. Aftr 2 days it is ready to use. Slice paper thin with a fillet knife and garnish with fresh dill. Serve sauce in a sauce can.
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