Cured Salmon

Cured Salmon is a Swedish staple for sure.  You can eat it as is, cook it, slice it and put it on a sandwich or make it your appetizers. There are a lot of options how to eat cured salmon. This is how my mom trained (still is!) me to make this amazing cured salmon.

Ingredients:

Salmon (2.2 lbs): one fresh filet with skin on

Salt (3 Tbs)

Sugar (3.5 Tbs)

Freshly ground white peppar

(1/2 Tbs)

How to:

Usually when you buy salmon it has been frozen, if not make sure to do that.

Start by making a few cuts with a knife in the skin so the marinade can penetrate better.

Mix sugar, salt and the crushed or ground pepper and sprinkle it on both sides of the salmon file. Make sure to spread it out evenly with your hands.

You then place the salmon filet with a plastic cover and maybe some weigh on top of it in the refridgerator for 24-48 hours.

Now the cured salmon is ready to be sliced as thin as you can without cutting in to the skin. This takes some practice but you will get a hang of it!