Whisky-Cured Salmon

1. 1

   Line a baking sheet with plastic wrap and set aside.

2. 2

   Rinse the salmon under cold running water and pat dry with paper towels.

3. 3

   In a bowl, mix together the salt, sugar, peppercorns, and juniper berries. Sprinkle half the salt mixture onto the prepared baking sheet and spread one bunch of dill on top.

4. 4

   Lay the salmon skin-side down on the dill and drizzle with the whiskey. Cover with the remaining dill, and top with the rest of the salt mixture.

5. 5

   Tightly wrap the salmon with plastic wrap and weigh down with a cast iron pan or tin cans. Refrigerate the salmon for 48 hours, turning the fish over halfway through.

6. 6

   When ready to serve, remove the plastic wrap from the salmon. Using the back of a knife scrape the cure mixture off the fish and lay on a large wooden board. To serve, thinly slice the salmon into diagonal strips leaving the skin behind. The fish can be stored in the fridge for 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.