Buy all ingredients right below the recipe
INGREDIENTS
- 1 salmon fillet with skin, weighing 800 g
- 1 kg brown cane sugar
- 80 ml vodka or brandy
- 500 g coarse sea salt
- 30 g fresh dill + a few sprigs for garnish
- lemon and finely grated zest from 1 lemon
- 1 teaspoon ground pepper
YOU WILL ALSO NEED
- cling film
WINE PAIRING
- The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.
Instructions
- 1Debone the fish with tweezers. Mix sugar with salt, pepper, and lemon zest.
- 2Sprinkle one-third of the sugar mixture onto the bottom of a baking dish. Place the fish fillet skin-side down on the mixture, cover it with dill and the rest of the mixture, and drizzle with alcohol. Cover with cling film and let it rest in the refrigerator for 12–16 hours.
- 3Rinse the salmon fillet under cold running water and carefully pat dry. Using a long, sharp knife, slice diagonally into 2–3 mm thick pieces.
Tip
When zesting the lemon, be careful not to get any of the white pith into the bowl. It is bitter. Ideally, zest only twice and then rotate the lemon.
You can serve the prepared fish on blinis, for example, or simply with toasted bread.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef