Saumon Marine a l'Aneth

1. 1

   In a mixing bowl, combine the salt, sugar, and white pepper.

2. 2

   Place the salmon on a wire rack, skin side down.

3. 3

   Place a sheet tray under the rack.

4. 4

   Pack the salt mixture over the salmon fillet and place heavier amounts of the salt on the thicker part of the fillet and lesser amounts on the tail section.

5. 5

   Pack the chopped dill on top of the salt mixture.

6. 6

   Let the salmon chill, covered, for 48 hours.

7. 7

   Remove dill and salt mixture from salmon fillet.

8. 8

   Do not rinse with water.

9. 9

   Slice the cured salmon thinly and serve on toasted bread as an appetizer or on a sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.