Brined Salmon

Ingredients

• 1 tbsp juniper berries
• 1 tbsp peppercorns
• 3 tbsp raw cane sugar
• 6 tbsp sea salt
• 5 stalks dill
• 800 g very fresh salmon side (ready to cook with skin; 1 very fresh salmon side)

Instructions

1. 1.

   Coarsely crush the juniper berries and peppercorns in a mortar or with the blade of a knife. Mix them with sugar and salt in a bowl.

2. 2.

   Wash half of the dill, shake dry, pluck off the leaves, and finely chop. Add to the spice mix and spread about half of it in a shallow dish.

3. 3.

   Rinse the salmon, pat dry, and lay it skin-side down on the mixture. Distribute the remaining salt over the fish, press lightly, cover with cling film, and refrigerate for about 24 hours.

4. 4.

   Before serving, remove the salmon from the brine, rinse, and pat dry. Wash the remaining dill, shake dry, pluck leaves, chop finely, and scatter evenly over the brined salmon. Slice thinly with a fillet knife and serve.