1. The Cure
Make the cure using sugar, salt, peppercorns and the finely chopped fresh dill.
Score the skin with a knife, in horizontal lines. Line a tray with a large piece of cling film. Put the salmon in the tray, skin down. Spread the cure on top of the salmon and cover the fish with the cling film. Then place a COMBEKK Dutch Oven on top so the salmon can cure under pressure. Leave in the fridge for at least 24 hours.
Unwrap the salmon, rub off the marinade, and slice the salmon as thinly as possible. Serve with extra dill and crème fraîche.
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