Sugar and salt-cured Norwegian salmon

Sugar and salt-cured Norwegian salmon

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  • 12
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 24 hours (including marinating time)

Ingredients

  • 700 g Norwegian salmon side
  • 50 g Maldon sea salt
  • 50 g brown sugar
  • 1 T dry-roasted fennel seeds, crushed
  • 30 g fresh dill, chopped
  • 2 T vodka
  • Freshly ground black pepper, to season

Cooking Instructions

Remove the skin from the salmon and carefully slice through horizontally.

Place the two pieces side by side. Combine the salt, sugar and crushed fennel seeds.

Sprinkle half the mixture and half of the dill over the fish. Drizzle with vodka.

Roll up and tie with string. Roll in the remaining salt mixture and dill.

Wrap tightly in clingfilm and allow to rest in the refrigerator overnight.

Serve thinly sliced with a combination of crème fraîche and horseradish, and fresh rye bread.

Per serving: 378kJ, 11.6g protein, 2g fat, 4.2g carbs

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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