This versatile dish was created by Eten Catering’s co-founder and chef Dirk De Cuyper and it is an easy option to present to your guests in a variety of ways, from toasts to blinis to cucumbers. It can also be a welcomed addition to a holiday brunch with bagels. 6472 NW Fifth Way; Fort Lauderdale; 954.383.4460; etencatering.com
- 1/2 a side of Atlantic salmon (approximately 3 lb.) with skin on, all bones removed (any good fish purveyor will do this for you)
- 26 oz. salt
- 26 oz. sugar
- 1 1/2 cups fresh dill
- 2 cups ground black pepper
- 1/3 tbsp. cumin seeds or pink peppercorns (optional)
- Rinse salmon in cold water and dry well.
- Take one-third of the salt and place in a deep pan to make a “bed” for the salmon.
- Place salmon with skin side down onto salt bed.
- Put all of the chopped dill onto the top of the salmon, covering completely and press down.
- If using cumin seeds or peppercorns, sprinkle on top of dill.
- Cover this with all of the ground black pepper.
- Mix remaining salt & all of the sugar together. Cover the whole salmon with this mixture.
- Place in fridge for 24 – 48 hours.
- Take salmon out and carefully scrap off salt/sugar mix, then rinse off remaining mix under a gentle tap.
- Some peppercorns and dill will come off and some will remain on. Pat the salmon dry.
- To serve, thinly slice straight slices and lift off the skin with your knife.
- And enjoy!
This recipe is from our Winter 2021-2022 issue. Read more here.