Vodka and Dill Cured Salmon
Daniel is the head chef at Hamra Krog on the Swedish tourist resort island of Gotland in the Baltic Sea.
- 1.5 kg salmon
- 235ml sugar
- 235ml salt
- 1 tbs cracked black pepper
- 100g dill
- 150ml vodka
Cut salmon in half. Mix sugar, salt and pepper.
Rub salmon sides generously with the seasoning mix. Leave excess on the sides. Pour the vodka over both salmon sides. Place the dill in between the salmon sides and place them on a tray with the meat facing each other. Cover with gladwrap and leave to cure for 24 hours.
Serve as a simple entrée with crusty bread and a wedge of lemon or with a mustard style sauce.