Easter arrives at the end of this week and Easter Sunday is a feast day. We will start lunch with a side of cured salmon and the process began today.
Once you have your salmon fillets you have to remove the pinbones. You really need tweezers for this and it is indeed one of those culinary labours of love. You know that if you don’t do your best your daughter will be the one that gets the bones – she always gets the bones, or the shot, or, with a bit of luck, the sixpence in the Christmas Pudding.
If you feel along between the backbone and the edge of the fillet, on the thick side, your fingers will find the little sharp bones and you can pull them out with the tweezers.
2 salmon fillets
3 tbsp sugar
1 tbsp white pepper
4 tsp allspice
4 tbsp vodka (or brandy, or gin)
2 bunches dill - chopped
Take out the pinbones from the salmon as above. Mix all the other ingredients except the dill.
Strew the base of a glass or ceramic dish with dill, lay the first fillet on top and rub well with the brine mixture. Strew more dill on top and repeat process with second fillet, laying it on top of the first in the opposite direction. Scatter remaining dill over all.
Cover everything with plastic wrap, not aluminium foil, put a board on top and weight down. Refrigerate for two or three days, turning regularly and basting with the brine. Taste at end of second day and if the fish is bland increase the salt/vodka.
Finally, pour off the brine and either use the cured salmon or refrigerate until needed – the fish will keep for a week in the refrigerator.
You could serve this with dill mustard sauce, but I was thinking wasabi.
I’ll let you know how it comes along.