The basic recipe is how we made it at the Hotel International in Basel. I have come to vacuum seal the fillets - if for noting else to have it neat and tidy in the fridge. This is another crowd-pleaser for many occasions and especially pot lucks and cocktail parties. It goes very well with the Dill Mustard Sauce and is best served with baguette.
- 2 fillets sides of Salmon ideally Chinook or King Salmon
- 35 gr Coarse Salt
- 5 gr Sugar
- 5 gr White Pepper or use all black pepper and increase the volume accordingly
- 25 pieces Black Pepper
- 25 pieces All Spice
- 1 bunch Dill washed, patted dry, mostly the tips
- Make sure the pin bones from the Salmon have all been removed
- In a mortar grind and blend all spices (not the salt)
- Sprinkle the spices evenly over the salmon
- Cover the salmon with the salt "as if it had freshly snowed"
- Now cover the salmon with the dill tips
- If you have a vacuum sealer I recommend to vacuum seal the sides
- otherwise just wrap them in Saran-wrap
- Place in the fridge for 24 (min) to 48 hours (I had them once for nearly 72 hours and it was fine but I recommend to take them out after 48 hours, clean off the spices and re-seal if needed a bit later) to cure
- After the curing is done, clean off the dill, salt, sugar, and spices, and cut off a small piece to taste.
- If it is overly salty you can gently rinse the fish for a bit and that should take the edge off
- Slice the sides against the grain with a long, skinny, and sharp knife into thin slices and arrange on individual plates or serving platters to your liking
- Best served with Dill Mustard Sauce
- This recipe is adapted from the one we used in the Hotel International Basel