I think this has to be one of those recipes that I have tried that I presumed would be hard or would not turn out well, but ended up being fantastic. My guests raved about it and I was, I confess, pretty proud of myself. Great recipes should be shared so here it is. You can also try it with tuna or cod. I tried the tuna the other day and it was lovely!
One whole fresh salmon. Ask the fish monger to remove the heads, white scales and tail. Leave the skin on. When you get home, carefully remove the bones in the tail area. To be on the safe side, it is a good idea to freeze the salmon for 48 hours and then defrost it.Dry it well with paper towels before proceeding to the next step.
1.2 kilos of salt mixture. (To make your homemade version, mix 50 percent sea salt and 50 percent sugar).
1 large tray big enough to fit the salmon fillets
2 large, full juice cartons or milk cartons
Take the tray and sprinkle it generously with the salt mixture. It should be covered in salt.Put the defrosted fillets on the salt. Cover the fillets completely with more of the salt mixture. Now place the full juice or milk cartons on top. Wrap completely with plastic wrap so as not to let the smell of the fish take over the refrigerator. Put it in the fridge for 48 hours.
Remove the tray from the refrigerator. Unwrap it carefully and remove the cartons.
Rinse the fillets well with cold water to remove the salt. Dry the fillets carefully and rub them carefully with olive oil. Just enough to moisturise them. They should not be dripping in oil. Wrap the fillets in plastic wrap and place them in the fridge for another 24 hours.
Time to slice!
Doesn´t get much easier than this! Serve with fresh dill.
Enjoy! xxxx Natascha