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🍽️ Homemade Cured Salmon

225 kcal · 45 min · 4 servings

Ingredients

• 700 g very fresh salmon fillet with skin (2 very fresh salmon fillets; preferably from the middle section)
• 10 g white peppercorns (1 tbsp)
• 30 g juniper berries (4 tbsp)
• 1 tsp coriander seeds (to taste)
• 40 g coarse sea salt
• 20 g sugar (1 tbsp)
• 1 bunch dill
• 1 bunch parsley
• 2 tbsp olive oil
• 1 tbsp medium-hot mustard
• 2 tbsp white wine vinegar
• 1 tsp liquid honey
• 5 tbsp rapeseed oil
• 20 g sour cream (1 tbsp)
• 0.25 lemon
• salt
• black pepper

Instructions

1. 1. Rinse the salmon fillets under cold water.
2. 2. Pat the fillets completely dry with kitchen paper.
3. 3. Remove any remaining bones with tweezers.
4. 4. Place the fillets skin-side down on your work surface.
5. 5. Coarsely crush the peppercorns, juniper berries, and coriander seeds in a mortar.
6. 6. Mix the ground spices with salt and sugar.
7. 7. Rub both sides of the salmon fillets thoroughly with the spice mixture.
8. 8. Wash the dill and parsley and shake them dry.
9. 9. Coarsely chop the bunch of dill and the parsley including the stems.
10. 10. Spread the chopped herbs evenly over the salmon.
11. 11. Drizzle some olive oil over the seasoned fillets.
12. 12. Place the fillets on top of each other with the seasoned sides facing inward.
13. 13. Ensure that the skin sides are facing outwards.
14. 14. Place the salmon into a large freezer bag.
15. 15. Seal the bag well so that no liquid escapes.
16. 16. Place the bag in a shallow, rectangular dish.
17. 17. Weight the salmon with a board and heavy objects like canned goods.
18. 18. Place the dish in the refrigerator for at least 24 hours.
19. 19. Turn the salmon twice without separating the fillets.
20. 20. Pluck the dill flags from the rest of the plant and chop them finely.
21. 21. Whisk mustard, vinegar, and honey together in a bowl with a whisk.
22. 22. Let the rapeseed oil flow in slowly in a thin stream.
23. 23. Whisk vigorously until the sauce thickens.
24. 24. Fold in the sour cream and chopped dill into the sauce.
25. 25. Squeeze the juice from the lemon quarter.
26. 26. Season the sauce to taste with salt, pepper, and lemon juice.
27. 27. Take the cured salmon out of the bag and pat it dry.
28. 28. Remove most of the herbs and spices from the fish.
29. 29. Slice the fillets thinly at an angle using a salmon knife.
30. 30. Arrange the slices on plates.
31. 31. Serve the salmon with the prepared sauce.

Nutrition per serving

• kcal: 225
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 1 g