By Soile Anderson

Salmon cured with dill, salt, and pepper is one of Anderson’s favorite dishes:

1 pound fresh salmon fillets
¼ cup sugar
2 tablespoons coarse salt
1 tablespoon black peppercorns, coarsely crushed
4 tablespoons fresh dill, chopped or dried dill weed
1 tablespoon of Finlandia Vodka

If the salmon is fresh, rinse and pat dry, wrap the fillets separate in heavy duty foil and freeze for 48 hours. If using frozen salmon proceed with next step without thawing the fish.

Combine the sugar, salt, and peppercorns. Remove fish from the freezer, unwrap the fish, and place foil in a shallow glass dish. Lay the fish fillets, skin-side down, on top of the foil. Sprinkle with dill, then the sugar mixture. Drizzle with Vodka leaving one fillet skin side down, top it with the second fillet, skin-side up, sandwiching the seasonings in between.  Close foil securely using a drugstore wrap and place board and weights on top of the fish. Refrigerate for at least 48 hours, turning packet several times.

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