Filed Under: Appetizer, Appetizers, lox, Salmon, salmon recipe

Juniper Cured Salmon

A traditional Scandinavian classic—especially for the holidays—this home-cured salmon is absolutely delicious.

November 21st, 2016

From Scandinavian Comfort Food by Trine Hahnemann

For years, salmon was very expensive – when I was growing up it was for special occasions only, so was something we ate for Christmas lunch. At the time it was always cured with dill, but I rarely do that now, because I rather love trying it in many different ways, such as in this Christmas version with juniper berries.
  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 50g / 1¾ oz juniper berries
  • 150g /5¼ oz flaky sea salt
  • 200g / 1 cup caster (granulated) sugar
  • 1 fillet of salmon, about
  • 1.6kg / 3lb 8oz, skin on Rye Bread, to serve
  • Horseradish cream, to serve
  1. 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.

  2. 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.

  3. Wrap the cling film up tightly around the fillet so the mixture stays in place. Refrigerate for 3 days, to cure.

  4. 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.

Juniper Cured Salmon
Columbus Leth

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