Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
12 appetizer servings (serving size: about 2 ounces)

Serve this buttery-soft cured salmon as an appetizer on brown bread with fresh dill, Dijon mustard, thinly sliced cucumbers, and grated lemon rind. We found that high-quality wild salmon yields the best results.

How to Make It

Step 1

Combine first 4 ingredients. Sprinkle one-third of salt mixture in bottom of an 8-inch square baking dish. Arrange 1 salmon half, skin side down, in dish. Sprinkle with one-third salt mixture and dill. Top with remaining salmon half, skin side up. Spread remaining salt mixture over top of salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

Step 2

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours.

Step 3

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 12 hours. Scrape off and discard dill and salt mixture; discard liquid. Rinse salmon. Cut salmon into (1/8-inch-thick) slices. Discard skin.

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