Ingredients
- 2 x 200 g salmon fillets
- 30 g sea salt
- 8 g sugar
- 8 g brown sugar
- 5 g (about 2 tsp) freshly ground black pepper
- 7 g (about 6 sprigs) fresh dill
Preparation
Step 1
Washed salmon fillets under running cold water and pat dry.
Lay both pieces of fillet, skin-side down on a large cling wrap.
Mix dill, salt, sugar and pepper in a bowl.
Spread the herb mixture evenly on one piece of the fillet.
Place the other fillet over it, rub mixture on the sides of the fillets and hold down tightly.
Wrap salmon fillets in 3 layers of cling wrap and seal it in a Ziploc bag.
Place it in the fridge and use a chopping board to weigh down the fillets.
Chill for 48 hrs and remember to turn it over every 12 hrs so that the briny mixture that develops over time will bastes the fillets evenly.
Before serving, remove fillets from briny mixture, rinse away the brine and pat dry with paper towels. Slice thinly and serve.