Aquavit-Cured Salmon - European Recipe

Aquavit-Cured Salmon

🌍 European, Norway/Sweden Difficulty: ●●●○○

Aquavit — distilled from grain or potato and flavoured with caraway — has been Scandinavia's defining spirit since the 15th century.

Ingredients

• 1 kg salmon fillet, skin on
• 60 ml aquavit (caraway-flavoured preferred)
• 3 tbsp coarse sea salt
• 2 tbsp superfine sugar
• 1 tsp caraway seeds, lightly crushed
• 1 tsp fennel seeds, lightly crushed
• 1 tsp white peppercorns, crushed
• Zest of 1 lemon and 1 orange
• Small bunch dill

Method

1. Combining — Combine salt, sugar, caraway, fennel, pepper, and citrus zests.
2. Step 2 — Lay salmon skin-side down; pour aquavit evenly over flesh.
3. Pressing — Press cure mixture into fish; lay dill over entire surface.
4. Wrapping — Wrap tightly in plastic wrap; place in shallow dish.
5. Refrigerating — Refrigerate under a weighted board for 36–48 hours, turning once.
6. Step 6 — Unwrap; scrape away cure. Slice paper-thin on the diagonal.
7. Serving — Serve on blini or rye crispbread with crème fraîche and cucumber.

Tags: salmon fillet, aquavit, coarse sea salt, superfine sugar, caraway seeds · Source: Observatory Recipe Research Kitchen