I buy my salmon from the local fishmongers, where they source it from an organic salmon farm in the sea lochs of Northwest Scotland. For the most sustainable and high-quality fish, look for sources and information that you trust and don’t be afraid to ask questions!
I love this with a winter salad and some brown bread and butter, and could happily eat a whole plate as canapés topped with fresh dill. I also particularly enjoy being the one carving as you get all the scraps. The sweet, salty flavour is perfect with the earthy beetroot and dill.
SERVES 15+
• 1 whole side of organic salmon, about1.7kg
• 300g caster sugar
• 300g salt
• 15g black peppercorns, crushed with a pestle and mortar
• 1 bunch of dill, roughly chopped
• 2 fresh beetroot, peeled and grated
EQUIPMENT
• tweezers
• large plastic Tupperware container
Alternatives
sea trout; toasted fennel seeds; coriander seeds
Check the salmon gently with your fingers and remove any bones with a pair of tweezers, then cut the piece of fish into equal-length halves.
In a large bowl, combine the sugar, salt, crushed peppercorns, dill and beetroot and mix well.
You will need a Tupperware-type container that the salmon fits quite snugly in. Add about one-quarter of the mix to the base, then one piece of salmon, skin-side down, then add about two-thirds of the remaining mix and spread it over the salmon. Add the next piece of salmon, skin-side up, like a sandwich, then top with the remaining mix. You need to weigh it down. I usually slot in another Tupperware container and fill it with tins or use a plate with something heavy on top to weigh it down. Then pop in the fridge.
If you are using large pieces of fish I would cure it for about 5 days, turning both the fillets over daily and redistributing the curing mix over the fish. Smaller pieces will be ready in 3 days. When it is ready, remove the fish from the container and brush off the mix, much of which will have turned to liquid. Rinse under cold water, then dry thoroughly with kitchen roll. You will notice how much the fish has firmed up as it has cured, shedding its water and absorbing flavour. As you do this more you will learn whether you prefer the firm, very cured bits at the edge or the softer, lightly cured, almost sashimi bits in the middle and you can cure your next piece to suit.
Leave the salmon attached to its skin and carve very thin slices with a very sharp knife on a slight angle to serve.
NOTES
This works best with a large piece of fish, so is perfect to serve at Christmas or large parties. Once cured, it keeps well in the fridge so you'll have plenty of time to enjoy the leftovers.