Ingredients:
500g Tasmanian Salmon Fillet (skin off)
1 teaspoon ground white pepper
75g course salt
175g brown sugar
50ml Gin
Bunch of dill (approx 1 cup)
Method:
Combine salt, pepper, sugar & gin to form a paste, along with ¾ bunch of dill, chopped
Place the salmon fillet on a large sheet of cling film
Cover the salmon fillet evenly with the cure mixture
Wrap the fillet tight with cling film, and place in a tray
Put something heavy on top of the wrapped fillet, and store in your fridge for 48 hours
After 48 hours, remove from cling film, and wipe clean with paper towel
Slice thinly on an angle, and serve on a platter.
Sprinkle with remaining dill