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Serves: 2

By thenapper



  • 2 star anise

  • 500g salt

  • 220g sugar

  • 1 bunch dill chopped

  • 1 lime zested and juiced

  • 10 black pepper corns

  • 8 cloves

  • 1 limes zest and juice of

  • 10 coriander seeds

  • 1 side of salmon (qood quality and very fresh)


  1. Blend the star anise, coriander seeds, cloves and peppercorns, then mix with the salt, sugar, lemon, lime and most of the dill. This should be a thick paste.
  2. Make sure there are no bones in the salmon, then wash it and pat dry with some kitchen towel.
  3. Lay down three or four layers of cling-film on top of each other, then sprinkle on some of the salt mix.
  4. Place the salmon, skin-side down, on the cling-film.
  5. Cover the salmon with the rest of the salt mix, using less on the thinner side.
  6. Wrap the fish up well with the cling-film and then leave to rest for 24 hours on a tray in the fridge, turning after 12 hours.
  7. Once the 24 hours has passed, wash the salmon very well with cold water, pat dry and sprinkle with more chopped dill.
  8. Slice thinly and serve on rye bread with some mustard sauce.

Additional Information

  • Can Freeze

  • Make Ahead

  • salmon

  • Starter

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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  • thenapper 25/01/08 12:42

    If you like smoked salmon but are put off by the pricce, this is great. Also good as a prepare ahead starter