WebApr 7, 2017 · Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle). Combine peppercorns with salt, …
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WebFeb 4, 2020 · Step 1. Place salmon, skin side down, on a large sheet of plastic wrap, and sprinkle it with the vodka or aquavit. Mix together the salt and sugar, then sprinkle onto …
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WebJun 1, 2022 · Crush the peppercorns with the bottom of a small heavy skillet, the side of a chef’s knife, a spice grinder or a mortar and pestle. Combine the brown sugar, kosher …
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WebOct 5, 2023 · How to Make Traditional Norwegian Salmon. First, you’ll need to trim the salmon filets and remove bones. Then, combine the salt, …
WebFor the Cured Salmon. 1 side clean, fresh and fat Alaskan king salmon, skin on, pin bones removed, neatly trimmed of all undesirable bits of fat and tissue (about 3 to 3½ pounds total), or 1 fat and gorgeous 2½-pound …
Web1 3- to 4-pound cleaned salmon without the head, skin on; 1 cup salt; 2 cups brown sugar; 1 tablespoon freshly ground black pepper; ¼ cup spirits, like brandy, gin, aquavit or lemon vodka; 2 good-size bunches of fresh …
WebDec 7, 2022 · Drizzle the gin over the surface of the salmon fillet. Then rub the salt and sugar mixture over the entire surface of the salmon fillet including the skin side. Pile any remaining salt mixture on top of the fillet. …
WebNov 2, 2022 · 2 center-cut pieces (1 pound each) skin-on boneless salmon, both cut from the wide, thick end of a fillet. 1/4 cup kosher salt. 2 tablespoons light brown sugar. 2 tablespoons granulated sugar. 1 …
WebMar 1, 2022 · Let cool, then finely grind with either a mortar and pestle, or spice grinder. Transfer spices to a bowl, and mix in with the salt, sugar, and lemon zest. Just beet it. In a separate bowl, mix together the gin, grated …
WebNov 20, 2023 · Let Salmon Cure in Fridge: Refrigerate for a minimum of 24 hours, up to 3 days*, TURNING OVER ONCE A DAY. (If only lightly curing for 24 hours, flip the fish over at the 12 hour mark) Remove Cure and Let …
WebFeb 21, 2019 · As needed, remove all the bones from the salmon. You can feel them embedded in the flesh along the middle. Tweezers advised. 3.) Zest the oranges and lemons. 4.) Thoroughly combine the sugar, salt, …
WebIn a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar
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WebIn a small bowl, combine the gin, mustard and honey. Set aside. In another bowl, combine the salt, sugar, dill and juniper berries. Place the salmon fillet flat in a large glass dish, …
WebMar 31, 2021 · Instructions. Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – …
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WebJan 31, 2023 · Combine salt, sugar, black pepper, chili flakes, and smoked salt to a bowl and whisk to combine. Pat dry salmon to rid of excess moisture. Place two long pieces …
WebStep 2. Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped. Transfer to a small bowl and mix with the salt and sugar. Spread this …
WebBury the salmon with the rest of the cure and cover with plastic wrap. Refrigerate for at least 2 days, up to 3 days. Rinse the salmon. Remove the salmon from the cure and rinse it under cold water. Pat it dry all over …