Marinated Salmon Recipe
Ingredients
| 1 lb. centre cut of salmon | ||
| 1 1/2 Tbsp. coarse salt or sea salt | ||
| Sugar | 1 1/2 Tablespoon | |
| Black peppercorns | 1/2 Teaspoon, crushed | |
| 1 bunch of dill weed, at the feathery stage | ||
Directions
Wash fish in cold water and dry well with paper towels.
Remove the bones, or have the fishmonger do it for you, and remove skin.
Rub the salt, pepper and sugar mixture into both sides of the fish.
Place a layer of dill in a flat glass or enamelled pan and place salmon on it.
Add another layer of dill and place remaining piece of salmon over it.
Cover with wax paper and weight down with a brick or heavy object.
Refrigerate for three or four days.
When ready to serve scrape off dill and seasonings.
Slice as thin as possible with a very sharp knife.
Serve as an appetizer, with thin slices of avocado, and mustard sauce.
Garnish with watercress and black olives.
Pretty!
Remove the bones, or have the fishmonger do it for you, and remove skin.
Rub the salt, pepper and sugar mixture into both sides of the fish.
Place a layer of dill in a flat glass or enamelled pan and place salmon on it.
Add another layer of dill and place remaining piece of salmon over it.
Cover with wax paper and weight down with a brick or heavy object.
Refrigerate for three or four days.
When ready to serve scrape off dill and seasonings.
Slice as thin as possible with a very sharp knife.
Serve as an appetizer, with thin slices of avocado, and mustard sauce.
Garnish with watercress and black olives.
Pretty!
Chef
