dill and salt-cured salmon
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dill and salt-cured salmon
  • 1 ½ cup (450g) rock salt+
  • 2 tablespoons caster (superfine) sugar
  • 1 ½ tablespoon water
  • 1 tablespoon white peppercorns
  • 1.5kg side salmon, trimmed and pin-boned++
  • 1 bunch dill, chopped

brandy dressing

  • ⅓ cup (80ml) brandy
  • 1 teaspoon caster (superfine) sugar
  • sea salt and cracked black pepper
  • 1 teaspoon store-bought grated horseradish
  • 2 teaspoons white wine vinegar