November 21st, 2016
From Scandinavian Comfort Food by Trine Hahnemann
Using a pestle and mortar, lightly crush the coriander seeds and peppercorns together, then tip out into a mixing bowl and lightly crush the juniper berries. Add to the bowl with the salt and sugar and mix well.
Line a ceramic dish at least 40cm/15in long with cling film to overhang the sides, and place the salmon fillet skin-side down in the dish. Now spoon the cure mixture evenly over the salmon, making sure the whole fillet is covered.
Wrap the cling film up tightly around the fillet so the mixture stays in place. Refrigerate for 3 days, to cure.
Rinse the cure mixture off with cold water and wipe the fish clean. To serve, cut into slices, leaving the skin behind, and eat with rye bread and horseradish cream.