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Fish


�One 2 pound salmon fillet, skin off (king salmon or oily is better). If you want to do skin on, slice it to allow penetration, and place the skin to the outside.
�� sup of salt, preferably kosher
�� cup of white sugar (preferred unrefined/sugar in the raw)
�1-2 bunches of fresh dill, you can�t really use too much
�2 tsps of freshly cracked black pepper (or a little more)

1.Simply rub the salmon fillet all over with the salt and sugar, and sprinkle with the pepper.
2.Place half of the dill in glass, other non reactive container, or plastic wrap (double wrapped) big enough to hold the salmon flat (it can be cut into pieces to fit as necessary), lay the salmon on the dill, and cover with the other half of the dill. Cover with plastic wrap, and place something heavy on the top, to compress the salmon.
3.Let it sit in the fridge for 2 days, draining the water that collects off once. Check to see if the salmon is finished after 2 days. The texture will change, and become denser, and it will look like smoked salmon when finished. If it is not all the way through cured, give it one more day of curing.
4.That's it. Wash off the salt and sugar, and slice as thinly as possible, with a very sharp knife.
This is delicious, and is much better than what you can buy commercially, and for a lot less money too.

This is effortless, but never fails to impress, and will add a touch of class to everyday bagels and cream cheese.


This freezes well, cut into small pieces wrap well and freeze. You can also cold smoke (not above 85) for a few hours on the end for an additional flavor level.

Unrated