Summary

Ingredients

• 1 kg salmon
• 2 bunches parsley, smooth
• 2 bunch dill
• 200 g salt, (preferably sea salt)
• 200 g suar
• 2 teaspoons pepper, mixed
• 2 teaspoons coriander
• 2 teaspoons mustard seeds
• 10 juniper berries
• 1 tablespoon olive oil
• 1 tablespoon oil (sunflower oil)
• oil

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Instructions

1. Fillet or buy salmon as fillet. Remove the bones along the side line with the tweezers.
2. Mix sugar and salt, coarsely crush the spices in a mortar and add to the salt and sugar mixture. (Coriander sometimes has a strong aroma, possibly use less) Chop the herbs (if possible with a knife).
3. Line a flat baking dish with cling film so that the protruding parts can be wrapped around the salmon afterwards. Spread half of the salt / sugar / spice mixture on top, less where the tail is and more toward the head. Spread half of the herb mixture on top, place the salmon side on top, skin down. Then distribute the remaining salt / sugar / spice mixture on the salmon and apply the remaining herbs. Pour the olive oil over it and close the foil as tightly as possible. Leave for 48 hours, turn every 8 hours.
4. Then rinse the herbs and spices and place the salmon side in cold water for 10 minutes - 1/2 hour, depending on the thickness. Then rub with sunflower oil, cover with the dry dill and cut open.
5. This is served with mustard / honey sauce, toast or buttered black loafs and onion rings.
6. Tip:
7. Since there are now good vacuum sealers at affordable prices, I put the side in a vacuum bag, add all the herbs and spices and weld the whole thing. I just pull out enough air to keep the whole thing flat. The advantage: There is no mess with sticky fish juice afterwards and the whole turning process is no longer necessary.