Apple-cured salmon

 


Apple-cured salmon

Ingredients

1 lb salmon, boneless fillets, the middle section

3 tbsp salt

1 tbsp black peppercorns, coarsley crushed

2 (11 oz.) apples

½ oz. (1½ cups) chopped fresh dill

3 tbsp calvados (optional)

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Instructions

Using tongs or tweezers, remove the rib bones along the thick back section on the salmon.

Mix the salt and crushed peppercorns.

Coarsely grate the apples and roughly chop the dill (leaves and stems).

Mix the apples and dill and place half on the bottom of a dish with a rim at least 1-inch (2.5 cm) high, around it.

Rub half of the salt mix into the skin side of the salmon, and set it on top of the dill mixture. Rub the meat with the rest of the salt, and evenly spread the remaining apple and dill mixture over it.

If you want your salmon to have a more intense apple taste, add in some Calvados.

Cover the salmon with plastic wrap.

Place a cutting board on top, and a weight (such as a cast iron pan or a large jar of pickles) on top of the board.

Leave the salmon to cure for two days in the refrigerator, turning it a few times while it cures.

Once the salmon is ready, scrape off all the dill and apple.

Slice the salmon on the bias (at about a 45-degree angle) into thin slices with a sharp thin knife.

Serve it with a dollop of homemade mayonnaise and finely chopped dill.

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