Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 60 grams of coarse sea salt, 40 grams of granulated sugar, 10 grams of chopped fresh dill, 5 grams of lightly crushed white peppercorns, and 3 grams of lightly crushed juniper berries in a small bowl to create the curing mixture.

2. 2

   Place the 1-kilogram salmon fillet, skin-side down, on a large piece of cling film, then evenly rub the entire curing mixture over the flesh side of the salmon, ensuring good coverage, and if using, drizzle 15 milliliters of akvavit over the salmon.

3. 3

   Wrap the salmon tightly in the cling film, place it in a shallow dish, and weigh it down with a heavy object for 48 hours in the refrigerator, flipping it after 24 hours.

4. 4

   After 48 hours, unwrap the cured salmon, gently rinse off the curing mixture under cold running water, pat it completely dry with paper towels, and slice it thinly against the grain.

5. 5

   To prepare the dill-mustard glaze, whisk together 200 milliliters of full-fat coconut milk, 30 milliliters of whole grain mustard, 15 milliliters of maple syrup, 10 milliliters of apple cider vinegar, and 10 grams of finely chopped fresh dill in a small saucepan.

6. 6

   Gently heat the glaze over medium-low heat for 5 minutes, stirring occasionally, until it slightly thickens, then season with a pinch of salt and a pinch of white pepper to taste.

7. 7

   Arrange the thinly sliced coconut-cured Arctic salmon on a serving platter and drizzle generously with the warm dill-mustard glaze before serving immediately.