Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 x side fresh salmon
- 110 gm caster sugar
- 220 gm salt finely grated zest of 4 lemons
- 1 x heaped tspn grnd ginger
- 1 tsp freshly coarse grnd white peppercorns
- 1 bn fresh dill finely minced
Direcciones
- Trim the salmon.
- Remove all the pin bones.
- Score the skin side of the salmon with a criss cross pattern 23 mm deep the whole length of the fish.
- Combine all the remaining ingredients.
- Cut a large double thickness piece of clingfilm and spread half the paste on it as a base.
- Lay the salmon on it and cover the top with the remaining mix.
- Wrap and seal the clingfilm tighdy round the salmon.
- Chill for 24 hrs.
- Remove the clingfilm; scrape away the mix and run cool water over the salmon in order to remove all vestiges of the paste.
- Pat dry and store in the refrigerator.
- When needed cut thin slices and serve with dill oil.
- Serves 4 as a starter
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 4 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21317mg | 888% |
| Potassium 11mg | 0% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.06g | 0% |
