Prep 15 mins
Cook 96 hrs
Who doesn't like smoked salmon? But with the prices these days, who can afford it? Here's an easy and less expensive presentation of salmon to be served as you would the smoked variety. I prefer the fresh, aromatic taste of this salmon cured with juniper berries than I do the smoked. Serve with a mustard sauce or with buttered dark bread rounds and a squeeze of lemon.
- 1 whole salmon fillet, with skin
- 1⁄4 cup sugar
- 3 tablespoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon juniper berries
- 2 teaspoons coriander, ground
- 1⁄2 teaspoon allspice, ground
- 2 lemons, zest of, and chopped
- 3 tablespoons gin
- Place the fish skin side down on a cutting board and cut in half crosswise.
- Grind up the juniper berries with a mortar and pestle.
- Mix all other ingredients with the ground berries.
- Rub mixture all over fish.
- Place the two fillets together flesh sides touching, skin sides out and put into large, heavy zip type plastic bag.
- Let all the air out of the bag and zip.
- Place in refrigerator, in a container just in case the bag leaks.
- Turn twice a day and let cure for 4-5 days.
- Remove from bag and slice paper thin on the diagonal, across the grain.