Ingredients
approx. 450 – 500 g salmon, a medium to large tail piece, filleted
25g brown sugar
8 tablespoons sea salt
1 tbsp white pepper (recommendation: Sri Lanka Blanc or Penja Blanc )
½ tbsp Timut pepper
4 tablespoons gin
zest of an untreated lemon
zest from an untreated orange
A handful of mint
A handful of dill
preparation
Check the fish for any scales or bones and wipe with kitchen paper. Mix the sugar and salt in a bowl and add the coarsely ground white pepper. Grind the Timut pepper and add it too. Add the gin and grated orange and lemon.
Roughly chop the mint and dill and stir into the mixture. Place the fish in a large, shallow baking dish or on a plate and spread the mixture over it with your hands. Place a piece of cling film over the fish and weigh it down with something.
Leave the fish in the fridge for at least 24 hours and no more than 48 hours. Remove and dab thoroughly with kitchen paper. Every grain of salt must be removed. Done!
