09 September 2010

Ingrid's Salmon recipe

I watched with interest as Ingrid prepared this dish for her family...I used to love smoked Salmon, but find that now it mostly has a very strong, artificial flavour.

I can highly recommend Ingrid's version.  It's absolutely delicious and has none of the artificial chemicals to taint it.

Buy a nice piece of fresh Salmon with the skin on one side.  The mixture below is sufficient to prepare a piece weighing approximately 250grams.

Mix together:
2 heaped tablespoons sugar and 1 heaped tablespoon salt

Place your fish, skin down, on a flat glass dish.
Sprinkle with the sugar and salt mixture.  Ensure the entire piece is well coated. Use all the mixture. You don't have to rub it in. 

Seal with Gladwrap and refrigerate for 24 hours.

Rinse off the sugar and salt mixture.  Pat dry with a clean, dry cloth (a good quality paper towel will do the trick). 

Slice the fish very thinly, at a slight angle.  If there is a visible blood line (which there shouldn't be if you bought a good quality piece), slice it out.  Your cat will enjoy it.

Arrange the slices on a serving platter, drizzle with SUNFLOWER oil (not olive oil, it's too strong) and sprinkle with a little DRIED dill (not fresh,the flavour is overwhelming). 

Once you've eaten this, you will never again eat the stuff we used to buy from the supermarket.

April Blackbird.

1 comment:

Anonymous said...

Yum! I find the smoked salmon smell from those we buy even stays on my hands for what seems like days... I'm sure it's not. :)
I'll definitely try this if I can get some good salmon! thanks for the recipe!
Bookie Bird