Remove the line of small pin bones that run half the length of each fillet using a pair of pliers, rinse and dry the fillet. Mix the peppercorns with the sea salt, juniper berries and the sugar. Roughly chop the dill reserving the rest for later.
Cured Salmon
A gently cured side of salmon flavoured with juniper, black pepper, dill and lemon. Prepare it in advance and slice thinly to serve.
Yield: Serves approximately 10
Method
Lay a sheet of foil large enough to wrap the salmon and place the fillet skin side down on it.
Spread the salt and sugar mixture evenly over the fish, using it all. Cover with the roughly chopped dill and squeeze over the lemon juice.
Fold over the foil and seal it tightly all the way around.
Refrigerate for 36 hours, turning the parcel every 10–12 hours.
After 36 hours, open the parcel and scrape the fish clean, discarding the dill and curing mixture.
Cover with cling film and refrigerate for at least a further hour before slicing.
The cured salmon will keep covered in the refrigerator for several days, or longer if vacuum packed.