Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.5 cups of coarse sea salt, 0.25 cups of granulated sugar, 1 teaspoon of freshly ground white pepper, and 0.5 cups of chopped fresh dill in a small bowl, then rub this mixture evenly over a 1.5-pound skin-on salmon fillet, ensuring complete coverage on all sides.

2. 2

   Wrap the seasoned salmon tightly in plastic wrap and refrigerate for 48 hours to cure.

3. 3

   Finely mince 1 quarter of a preserved lemon, predominantly using the rind and carefully removing any seeds, then combine it with 0.25 cups of chopped fresh dill and 1 cup of full-fat crème fraîche or sour cream in a medium bowl, gently folding until well combined and seasoned with a pinch of black pepper.

4. 4

   Thinly slice 1 medium-sized cucumber into rounds.

5. 5

   In a small saucepan, combine 0.5 cups of white vinegar, 0.25 cups of granulated sugar, and 0.5 cups of water, bringing the mixture to a simmer until the sugar dissolves completely, then pour the warm pickling liquid over the sliced cucumbers in a heatproof bowl and allow them to cool to room temperature before refrigerating for at least 1 hour.

6. 6

   Carefully unwrap the cured salmon, gently rinse off the curing mixture under cold water, and pat it completely dry with paper towels.

7. 7

   Slice the cured salmon thinly against the grain using a sharp, long knife.

8. 8

   Serve the sliced Nordic Cured Salmon with a generous dollop of the Preserved Lemon & Dill Crème, accompanied by the pickled cucumbers and thin slices of 0.5 pounds of dark rye bread, garnished with a few fresh dill sprigs for an aromatic finish.