Norwegian Cured Salmon
Firm, aromatic and silky salmon is the result when the fish slowly cures with salt, sugar and dill. This recipe for Norwegian cured salmon gives a classic start…
Ingredienser
Instructions
Mix sugar and salt in a bowl. Sprinkle about one third of the mixture into the bottom of a dish.
Brush the salmon fillet with aquavit and place it in the dish. Sprinkle the rest of the salt and sugar mixture over the fish.
Top with freshly ground pepper and dill. Cover the dish with plastic wrap and place a light weight on top.
Refrigerate the salmon for 2 to 3 days.
Pour off the liquid when the curing time is over, and gently pat the fish dry with kitchen paper.
Slice the cured salmon thinly at an angle before serving.
Nutrition per serving
Energi ca. 346 kcal
Protein 30.1 g
Fett 19.5 g
Karbohydrater 8.3 g
Fiber 0.3 g
Sukker 7.5 g
Salt 0.4 g
Tips & tricks
Slice the cured salmon with a long, sharp knife into thin angled slices. This gives neater pieces, a more delicate texture on the platter and a serving that works better with lefse, toast or buffets.
Did you know?
Curing is an old preservation method where salt and sugar draw moisture from the fish and create a firmer texture. Dill and aquavit give cured salmon its classic Nordic flavor. The method also creates a more concentrated salmon aroma without heating the fish.
