Prepared that one for the weekend.
Cured Scandinavian salmon
Get a nice slice of salmon with skin on.
Make a mix of 2/3 salt and 1/3 brown sugar.
Add cracked black pepper to the mix.
Put salmon in a plate with the skin down.
Coat the fish with the salt /sugar mix.
Put some glad wrap on top and some weight on it (I use a chopping board weighted with a few tins or milk cartons.
Place in the fridge and leave to rest 24 hours.
Take out and remove most of the salt mix and coat with fresh minced dill.
Back in fridge with the weight for 12 hours.
Take out and cut small slices........... it is god's food.......... beat smoked salmon anytime at a fraction of the cost. Beautiful served with fresh lettuce home made mayo and capers on a bed of rye bred, wash it down with some quality vodka!
