- 1kg side Tasmanian salmon
- 4 tbsp caster sugar (super fine)
- 1 large bunch dill (roughly chopped)
- 2 1/2 cups rock salt
- 2 tbsp white ground pepper
- Remove pin bones from salmon, trim excess fat from fillet.
- Combine salt, sugar, dill and ground pepper in a large mixing bowl and stir.
- Lay a double film of cling wrap 10cm longer than the salmon fillet on the benchtop.
- Place half the salt mixture on the centre of the cling wrap.
- Place salmon fillet on the salt mixture, making sure the entire underside of the fillet is covered in salt.
- Rub the top of the fillet with the rest of the salt mix to cover the top side.
- Firmly fold the edges of the wrap across the top of the salmon fillet.
- Place a double layer of wrap on top of the fillet and firmly wrap the salted salmon.
- Place the salmon on a baking tray and fit another tray on top.
- Weigh down the salmon, placing heavy items on the top tray to press the salmon fillet.
- Refrigerate for 24 hours.
- Remove all salt and wipe clean with paper towel.
- Thinly slice to serve.
Cook’s tip: The cured salmon will keep in the refrigerator for up to three days in a sealed container.