salmon. засолкаласося

Prepare a mixture of salt and sugar in a bowl.

Add black pepper, dill, and lemon zest to the salt mixture.

Rub the salmon fillet generously with the salt mixture on all sides.

Place the salmon in a shallow dish, skin side down.

Sprinkle any remaining salt mixture over the top of the salmon.

Cover the salmon with plastic wrap, pressing it down to ensure contact with the salt.

Refrigerate the salmon for 24-48 hours to cure.

After curing, remove the salmon from the refrigerator.

Rinse the salmon under cold water to remove excess salt.

Pat the salmon dry with paper towels.

Slice the salmon thinly against the grain.

Drizzle with olive oil before serving.

Garnish with fresh dill and lemon wedges if desired.

Serve with rye bread or crackers.

Dietary

Allergens