• Preparation Time60 mins
  • Serves36
  • DifficultyEasy
2 equal-size center cut salmon fillets, with skin attached (1.35kg each, about 2.7kg total)
200g caster sugar
290g salt
2 tbsp cracked white pepper
2 tbsp cracked coriander seeds
1 large bunch of dill (stems and leaves), coarsely chopped
30 to 60ml golden rum
For serving: black bread, mustard, minced purple onion, and capers, if desired
1) Lay both salmon fillets skin side down. Pull the pin bones from the fillets, if needed.

2) Mix the sugar, salt, white pepper, and coriander together. Spread the mixture over both fillets, then scatter the dill on top with a splash of the rum.

3) Sandwich the fillets together, skin side out, and wrap tightly in clingfilm. Set the package on a baking sheet, and cover with another baking sheet. Weigh with 2 to 3 bricks or tins along the length of the fish. Refrigerate for 3 days, flipping the fish every 24 hrs.

3) On the third day, unwrap the fish, quickly rinse under cold running water, and dry thoroughly with paper towels.

4) Slice the fish very thin and serve on black bread with mustard, onions, and capers, if desired.

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