- Serves: 4-6
- Cook Time: 15 minutes
- Prep Time: 10 minutes (plus 3 days chilling time)
- Effort: medium
For the salmon:
- 1 side salmon, filleted but not skinned
- 200 g granulated sugar
- 200 g rock salt
- handfuls dill, chopped
- handfuls tarragon, chopped
- handfuls chervil, chopped
- 1 lemon, zest only
- brandy or vodka, to sprinkle
For the pickled cucumber and dill
- 2 cucumber, de-seeded and thinly sliced
- large handful salt
- 250 ml white wine vinegar
- large handful sugar
- handful dill, chopped
1. For the salmon: cut three slits through the back of the salmon fillet.
2. Mix the sugar, salt, dill, tarragon, chervil and lemon zest together. Lay three layers of cling film on the work surface and spread with a layer of the herb mixture. Lay the salmon on top, sprinkle over the alcohol and spread over another layer of the herb mixture.
3. Wrap the cling film tightly around the fish and put it in a baking tray. Lay another smaller baking try on top and weigh it down. Put in the fridge for three days, turning every 12 hours.
4. After three days, remove the fish and briefly rinse off the herb layer. Pat dry. Slice the salmon very thinly with a sharp knife.
5. For the pickled cucumber and dill: put the cucumbers in a colander and sprinkle over a large handful of salt. Leave to absorb for an hour. Squeeze out the cucumber until dry and limp.
6. Bring the white wine vinegar and sugar up to the boil. Pour the mixture over the cucumber and sprinkle over the chopped dill. Serve with the slices of salmon.
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