We had a dream, and here the dream was realised. To sweet-cure a salmon like they do in Ikea... (and Sweden)
Curing fish isn't hard and this salmon fillet cost us £10 for the fillet from Sainsburys, which really isn't bad considering 5 people got two meals out of it.
Here is a simple guide to what we did:
+ Choose the freshest fish possible
+ If possible freeze the fish for a few days beforehand, then defrost in the fridge, just to make sure its free of nasty salmon bugs
+ Remove any obvious bones in the fillet using tweezers or a sharp knife
+ Combine 3 tablespoons of salt, 3 tablespoons of white sugar,3 teaspoons of black pepper and stir together
+ With the salmon on a big piece of cling film, pack on the salt rub, cover really thoroughly until you cant see the fish any more
+ on top, heap a big handful of dill (a couple of Sainsburys packs)
+ wrap really tightly in the cling film, ensuring no holes, adding another layer of film may help
+ leave for 5 days in the fridge
+ Remove from clingfilm and rinse off the excess salt rub
+Slice diagonally using our sharpest knife, as shown in the picture, the thinner the better.
Serve with fresh dill, rye bread or bellinis and the dill sauce Ikea sell, it is made for this dish!
Bathe in your well deserved glory of mastering home-curing
Curing fish isn't hard and this salmon fillet cost us £10 for the fillet from Sainsburys, which really isn't bad considering 5 people got two meals out of it.
Here is a simple guide to what we did:
+ Choose the freshest fish possible
+ If possible freeze the fish for a few days beforehand, then defrost in the fridge, just to make sure its free of nasty salmon bugs
+ Remove any obvious bones in the fillet using tweezers or a sharp knife
+ Combine 3 tablespoons of salt, 3 tablespoons of white sugar,3 teaspoons of black pepper and stir together
+ With the salmon on a big piece of cling film, pack on the salt rub, cover really thoroughly until you cant see the fish any more
+ on top, heap a big handful of dill (a couple of Sainsburys packs)
+ wrap really tightly in the cling film, ensuring no holes, adding another layer of film may help
+ leave for 5 days in the fridge
+ Remove from clingfilm and rinse off the excess salt rub
+Slice diagonally using our sharpest knife, as shown in the picture, the thinner the better.
Serve with fresh dill, rye bread or bellinis and the dill sauce Ikea sell, it is made for this dish!
Bathe in your well deserved glory of mastering home-curing