by Marie Viljoen
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my 14 recipes »
Marie Viljoen's Notes:
Expand1 side of wild salmon Ask a question about this ingredient
1 bunch dill, washed and dried Ask a question about this ingredient
1/2 lemon's zest Ask a question about this ingredient
1 lemon's juice Ask a question about this ingredient
1/4 cup Bombay sapphire gin Ask a question about this ingredient
2 tablespoons black peppercorns, roughly crushed Ask a question about this ingredient
1 tablespoon excellent salt Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
You need a dish wide enough to hold your salmon side comfortably, as well as a smaller dish to weigh it down, with a brick, or cans, anything heavy, on top of that.
Ask a question about this stepRinse and pat dry your salmon. Remove pin bones if there are any.
Ask a question about this stepCombine the dill, lemon zest, lemon juice and gin.
Ask a question about this stepPour half this mixture into the dish that will hold the fish.
Ask a question about this stepSprinkle half the peppercorns, salt and sugar over the base of the dish.
Ask a question about this stepLay your salmon, skin side down, in the dish.
Ask a question about this stepAdd the remaining ingredients over the side facing up.
Ask a question about this stepLay a sheet of clingfilm (or greaseproof paper if you are worried about what's in the plastic) over the salmon.
Ask a question about this stepPlace a nesting dish or any dish that can cover the length of the salmon, on top. Weigh this down with cans, side by side, or a brick, or baking beans. You get the idea.
Ask a question about this stepPlace this in the fridge for 6 hours minimum, 12 hours maximum.
Ask a question about this stepFlip the fish, so that the orange side is facing down. Sometimes I taste the juice at this point and and a little more seasoning.
Ask a question about this stepPut it back in the fridge for another 6-12 hours.
Ask a question about this stepRemove from fridge and pat dry.
Ask a question about this stepWith a very sharp knife, with fish placed skin side down, separate skin from meat by sliding the blade between the two.
Ask a question about this stepCarve into medium-thin slices.
Ask a question about this stepServe with good seven grain style bread and excellent butter. Lemon wedges and more black pepper on the side don't hurt.
Ask a question about this stepThis looks absolutely fantastic. Is alcohol essential to the process? If I don't happen to love gin, can another type of alcohol be used?
Hey there WinnieAb - personally, I like the juniper spiciness of gin, but you could certainly substitute vodka, especially a citrus vodka. Scandinavians would use an eau de vie. What do you think?
Hmm, let me know how it turns out!
This sounds like a match made in heaven!....this recipe went straight into my printer so I can make it later. A little (very little) wild salmon has been showing up at farmer's market.
fantastic photo and recipe