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Classic Cured Salmon

Classic Cured Salmon
There's something special about a well-cured piece of salmon - the way it just melts in your mouth and fills your senses with its rich flavor. This traditional recipe is a staple for big celebrations and with good reason. Paired with some simple boiled potatoes and a side of green asparagus, it makes for a truly memorable meal that's both elegant and satisfying. Perfect for when you want to impress your guests or just treat yourself to something nice.
Ingredients
  • 750g / 1.65 pounds salmon fillet with skin
  • 200g / ¾ cup granulated sugar
  • 125g / ½ cup salt
  • 45ml / 3 tablespoons coarsely ground white pepper
  • 2 sprigs fresh dill
Instructions

1. Mix granulated sugar, salt, and coarsely ground white pepper in a bowl.

2. Lay the salmon fillet skin side down on a cutting board.

3. Sprinkle the sugar mixture evenly over the salmon to cover the entire surface.

4. Place fresh dill sprigs on top of the sugar mixture.

5. Cover the salmon with plastic wrap and refrigerate at 39°F (4°C) for at least 24 hours or up to 48 hours.

6. After curing, remove the salmon from the refrigerator and rinse off the sugar mixture under cold running water.

7. Pat the salmon dry with paper towels and slice it thinly against the grain.

8. Serve the cured salmon with boiled potatoes and green asparagus, accompanied by a dollop of Housemaster sauce (also known as Gravlax sauce).

Tools
  • Cutting board
  • Bowl
  • Measuring cups
  • Measuring spoons
  • Spoon
  • Plastic wrap
  • Refrigerator
  • Paper towels
  • Knife
  • Plate

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