Prep Time: 48 hours
Cook Time: 0 minutes
Total Time: 48 hours
Yield: 12-14 servings
Cuisine: Seafood
Skill Level: Easy
INGREDIENTS
- 1kg rock salt
- 2 cups (440g) white (granulated) sugar
- 1 tablespoon black peppercorns, lightly crushed
- 2 tablespoon juniper berries, lightly crushed
- 1½ cups dill leaves
- 2 tablespoons finely grated lemon rind
- ½ cup (125ml) Campari
- ¼ cup (60ml) vodka
- 1 × 1.17kg salmon fillet, skin on and pin-boned
- Salmon roe, black caviar+ horseradish cream, and lavosh, to serve
METHOD
- Place the salt, sugar, peppercorns, juniper berries, dill, lemon rind, Campari, and vodka in a large bowl and mix to combine.
- Place 2 sheets of plastic wrap on a clean work surface, overlapping slightly to make a sheet long enough to completely cover the salmon. Spread with half the salt mixture and top with the salmon, skin-side down. Cover with remaining salt mixture, wrap tightly in plastic wrap, and place in a deep-sided oven tray.
- Top with a smaller oven tray and weigh down with heavy objects. Refrigerate for 48 hours, turning the salmon every 12 hours. Remove the salmon from the plastic wrap and wipe with a paper towel to remove the salt mixture completely.
- Using a sharp knife, thinly slice the salmon from the skin. Serve with the salmon roe, caviar, horseradish, and lavosh.
Tip: Start this recipe at least two days ahead. The cured salmon will keep refrigerated, tightly covered in plastic wrap, for up to five days.
SHOPPING LIST
Kingfisher Seafood or Camberwell Seafood
- 1.17kg salmon fillet, skin on and pin-boned
Camberwell Market Fresh Fruit & Veg
- Dill leaves
- Lemon
Nick & Sue’s Gourmet Deli Or Camberwell Deli
- Rock salt
- White sugar
- Black peppercorns
- Salmon roe
- Black caviar
- Horseradish cream
- Lavosh
Sweeties Fruit & Nuts
- Juniper berries
Liquor Store or Supermarket
- Campari
- Vodka
- White sugar
- Horseradish cream
- Lavosh
