You will be surprised when you remove the aluminium paper. The salt will have dried the salmon and it will look like smoked salmon, just a bit more salty.
Ingredients:
- 2 to 2.5 kg very fresh whole salmon
- 300 ml coarse salt
- 300 ml sugar
- 20 branches of tarragon or dill
Method:
- Clean and dry salmon
- Filet salmon
- Remove bones with a pair of long nose pliers
- Mix salt and sugar together
- Prepare a piece of thick aluminium foil large enough to wrap the salmon
- Spread ¼ of the salt mixture on the foil
- Lay 5 branches of herb on the salt mixture
- Place one filet, skin down
- Lay ¼ of the salt mixture on top followed by 10 branches of herbs followed by another ¼ of the salt mixture
- Place the second filet, skin up, on the salt mixture
- Lay the remaining herbs and cover with the remaining salt
- Wrap the salmon tightly in the foil (I would recommend several layers)
- Place the salmon in a large Pyrex dish or a cookie sheet
- Place some weight on top of the wrapped salmon (I use a few large cans such as tomatoes or apple juice)
- Leave the dish in the refrigerator for 48 hours turning the salmon every 12 hours
- After 48 hours, unwrap the salmon and wash thoroughly under cold water removing the salt
- Cut the salmon in thin slices, similar to smoked salmon and serve on crackers with capers
