SALMON:

• 1 tsp. cracked pepper
• 1 jar Saltverk Seaweed Salt (90g / 3.17oz)
• ⅓ cup sugar
• ¾ lbs fresh salmon, bones removed, skin on

Combine salt, sugar and pepper into a mixture. Take half of the mixture and spread it on a tray or plate. Place salmon on the salt mixture, skin side down and then top with remaining salt mixture.

Wrap with plastic cling film and refrigerate for 12 hours. After 12 hours, drain curing liquid from the tray or plate, turn salmon over, then return to the fridge for another 12 hours.

After the 24 hour cure, remove the salmon from the fridge. Scrape off the salt mixture, then rinse with water and pat dry.

When ready to serve, slice the salmon thinly on an angle without cutting skin, and serve with toasted bread

Tip – you can add dill, orange zest, lemon zest, beetroot or mustard to the salt mixture for additional flavoring.

Serves: 2