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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. It's best to buy two sides of the same salmon, or at least two opposites sides that are fairly close in size. | 2. The above ingredients are for 1lb of salmon, so adjust (presumably) upwards as required. | 3. Defrost salmon and pat dry with paper towels. | 4. Remove any bones you detect with clean pliers. | 5. Lay flat on a baking sheet covered with plastic wrap, skin side down, so that you can easily flip one side onto the other, back the way they would be if it were a whole fish. | 6. Take the salt, sugar and pepper and mix thoroughly in a bowl. | 7. Evenly apply the salt/sugar/pepper mix onto the salmon flesh, being careful to cover every part, with a little less for the thin ends, and more on the thicker parts. | 8. Sprinkle the dill over the salted fish. | 9. Flip one side over onto the other making a sandwich. | 10. Place one end of a long strip of muslin underneath the fish. | 11. Roll the fish over toward you, and tug a little on the muslin to tighten. Repeat until out of muslin. | 12. You don't need to tug very hard, each time you do it the pressure increases more and more. | 13. Place the fish on the baking sheet to catch drips and place in the fridge. | 14. Turn once or twice per day for three days. | 15. Unwrap, and rinse off the cure mix and dill quick as you can so the salmon doesn't soak too much. Carefully pat dry with paper towels. This will keep for a week or freeze for 3 months. | 16. With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin. | 17. With practice you can become pretty good at this. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	1			-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
turbinado sugar	1	tablespoon		55.062	13.7724	0.0	0.0
confectioner ' sugar	1	tablespoon		-	-	-	-
black pepper	1/2	tablespoon	ground	8.6595	2.2063	0.3585	0.1125
dill	1	tablespoon	dried	0.2392	0.039	0.0192	0.0062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.