campari and dill-cured salmon
with lavosh and caviar
- 1kg rock salt
- 2 cups (440g) white (granulated) sugar
- 1 tablespoon black peppercorns, lightly crushed
- 2 tablespoons juniper berries, lightly crushed
- 1½ cups dill leaves
- 2 tablespoons finely grated lemon rind
- ½ cup (125ml) Campari
- ¼ cup (60ml) vodka
- 1 x 1.7kg salmon fillet, skin on and pin-boned
- salmon roe, black caviar+, horseradish cream and lavosh, to serve
- Place the salt, sugar, peppercorns, juniper berries, dill, lemon rind, Campari and vodka in a large bowl and mix to combine.
- Place 2 sheets of plastic wrap on a clean work surface, overlapping slightly to make a sheet long enough to completely cover the salmon. Spread with half the salt mixture and top with the salmon, skin-side down. Cover with remaining salt mixture, wrap tightly in plastic wrap and place in a deep-sided oven tray.
- Top with a smaller oven tray and weigh down with heavy objects. Refrigerate for 48 hours, turning the salmon every 12 hours. Remove the salmon from the plastic wrap and wipe with paper towel to remove the salt mixture completely.
- Using a sharp knife, thinly slice the salmon from the skin. Serve with the salmon roe, caviar, horseradish and lavosh. Serves 12–14.
+ Black caviar is available from delicatessens and specialty food stores.
Tip: Start this recipe at least two days ahead. The cured salmon will keep refrigerated, tightly covered in plastic wrap, for up to five days.
© DONNA HAY GROUP
