Ingredients

How to make it

  • Lay the salmon fillets, skin side down, on aboard and brush your hand along, searching for small pin bones. If found, remove with tweezers.
  • Mix all the other ingredients together in a bowl to make the cure.
  • Stretch two large sheets of cling film ove a work surface and spoon on some of the cure.
  • Lay one fillet, skin side down, on the cure.
  • Then pack most of the cure on this fillet.
  • Sandwich with other fillet, skin side up.
  • Top with last of the cure and wrap both fillets together tightly with lots of cling film.
  • Place in a container with sides, like a roasting tray, put a smaller tray on top and weigh it down. Leave in the fridge for at least three days, up to a week.
  • Don't be alarmed by the amount of liquid that leaks out as is normal. Once a day, pour away the the liquid, turn the salmon and re-apply the weights.
  • To serve, unwrap the salmon and brush off the marinade. Slice into thin slivers and serve on a salad with a creme fraise & lemon juice dressing.
  • Once the salmon is made it will keep in the fridge for up to a week & can be used just like smoked salmon.

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