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Prep Time: 15 minutes + two day curing
Servings: 12
1-1.5 kg (2-3 lb) fresh salmon piece (tail end or centre cut)
75 mL (1/3 cup) La Baleine Fine Sea Salt
60 mL (1/4 cup) sugar
15 mL (1 tbsp) coarsely ground black peppercorn
fresh dill
Sweet Mustard Sauce:
125 mL (1/2 cup) each sour cream and mayonnaise
60 mL (1/4 cup) Honey Mustard or Honey Dijon
30 mL (2 tbsp) finely chopped fresh dill
15 mL (1 tbsp) fresh lemon juice
Combine all ingredients. Chill.
Preparation
Split salmon lengthwise and remove backbone and small bones, leaving skin on. Combine salt, sugar and pepper; pat entire mixture into the flesh of each piece of salmon.
Place one piece, skin side down, in a large dish in which it can lie flat. Cover surface with sprigs of dill. Lay the second piece over the dill, skin side up, reforming the whole salmon shape. Cover salmon with foil, then put a board or large plate on top. Place a 2.25 kg (5 lb) weight (brick, or canned goods, etc.) on top.
Refrigerate for 36 to 48 hours, turning the salmon over every 12 hours and basting with the liquid that accumulates from the curing process.
Each time, weigh it down again. Remove the fish from the liquid, scrape away the dill and dry it well in paper towels. To serve, place on a carving board and slice thinly on the diagonal. Serve with Sweet Mustard Sauce and rye or pumpernickel bread.
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