- 1kg salmon fillet
- 150g caster sugar
- 130g sea salt flakes
- 1 tbsp black peppercorns, crushed
- 1 bunch fresh dill, chopped
- 2 medium raw beetroot, grated
- This recipe uses one large side of salmon. If you have hungry hordes staying or likely to drop by expecting to be fed, just double the recipe, as it will last all holiday long.
- Remove any bones from the fish with tweezers and cut in half to create two large steaks.
- Place sugar, salt, crushed peppercorns, dill and beetroot in a bowl and mix.
- Select a dish or Tupperware which will fit the fish snugly and line with a large piece of clingfilm at least twice the size of the dish, with the excess hanging over the sides.
- Place ⅓ of the mix in the bottom and place a piece of salmon skin side down on top.
- Spread ⅔ of the mixture over the fish and top with the other piece, skin side up, and top with the remaining mix.
- Bring over the cling film to cover and weigh down with another dish with weights or a couple of tins to weigh it down.
- Refrigerate for 3-5 days, pouring off excess liquid and turning the fish daily.
- When ready, remove from the dish and brush off the remaining mix, rinse under cold water and pat dry with kitchen towel.
- Leave the skin on and carve in very thin slices as required throughout the festive season.