- 1 lb 450 g salmon, boneless fillet, the middle sectionsalmon, boneless fillets, the middle section
- 3 tbsp 3 tbsp salt
- 1 tbsp 1 tbsp black peppercorn, coarsley crushedblack peppercorns, coarsley crushed
- 2 2 appleapples
- ½ oz. (1½ cups) 14 g (375 ml) chopped fresh dill
- 3 tbsp 3 tbsp calvados (optional)
- Using tongs or tweezers, remove the rib bones along the thick back section on the salmon.
- Mix the salt and crushed peppercorns.
- Grate the apples coarsely, and chop the dill in smaller pieces, both sprigs and leaves.
- Mix the apples and dill, and place half on the bottom of a dish with rim at least an inch tall around it.
- Rub half of the salt mix into the skin side of the salmon, and set it on top of the dill mixture. Rub the flesh with the rest of the salt, and spread the remaining apple and dill mixture over it evenly.
- If you want your salmon to have a more intense apple taste, add in some Calvados.
- Cover the salmon with plastic wrap.
- Place a cutting board over it and set a weight on top — a large mortar or a jar of pickles, for example.
- Leave the salmon to cure for two days in the refrigerator, turning it a few times while it cures.
- Once the salmon is ready, scrape off all the dill and apple.
- Slice the salmon on the bias (at about a 45-degree angle vertically) into thin slices with a sharp thin knife.
- Serve it with a dollop of homemade mayonnaise and finely chopped dill.
Scatter lemon wedges around the plate for additional color!
About the dish
This dish was prepared and written down by Birgitta Höglund. Do you want to try some more great LCHF recipes? We're going to share a number of them from Swedish chef Birgitta Höglund's cookbooks, recently released in the US. Birgitta also runs a popular low-carb/paleo recipe blog with more delicious and nutritious recipes.