Recipe
Recipe

Ingredients
- 350g Salmon fillet, skin on and boneless
Curing mixture
- 2 lemons, zest only
- ¼ cup brown sugar
- 1/8 cup rock salt
- 1 cup fresh dill, chopped
- 2 tbspn chopped fresh coriander leaf and root
- ½ tspn juniper berries, crushed
- 1 tspn dried pink peppercorns, crushed
- 30ml peach schnapps liqueur
- extra herbs: 2 tspn each of finely chopped fresh dill, coriander and chives

Seafood used

Cooking method
- Place Salmon fillet, skin side down, on a sheet of cling film.
- In a bowl combine curing mixture ingredients.
- Pack the curing mixture all over the flesh of the Salmon. Drizzle over the peach schnapps and wrap the fish tightly in cling film.
- Place a weight on top of the fillet and place in the refrigerator for a minimum of 12 hours.
- The next day wash all the curing mixture off the Salmon with cold water. Sprinkle over the remaining chopped, fresh herbs. Carve thin slices as required.
Courtesy Seafood NZ