Apple-cured salmon

Apple-cured salmon

If “true love” had a flavor, it would be the combination of salmon and apples. The salty salmon adores the sweetness of the fruit, which makes it the perfect coupling.

Apple-cured salmon

If “true love” had a flavor, it would be the combination of salmon and apples. The salty salmon adores the sweetness of the fruit, which makes it the perfect coupling.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g salmon, the middle section
  • 3 tbsp 3 tbsp salt
  • 1 tbsp 1 tbsp black peppercorn, coarsley crushedblack peppercorns, coarsley crushed
  • 2 2 appleapples
  • ½ oz. 15 g chopped fresh dill
  • 3 tbsp 3 tbsp calvados (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Using tongs or tweezers, remove the rib bones along the thick back section on the salmon.
  2. Mix the salt and crushed peppercorns.
  3. Grate the apples coarsely, and chop the dill in smaller pieces, both sprigs and leaves.
  4. Mix the apples and dill, and place half on the bottom of a dish with rim at least an inch tall around it.
  5. 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.
  6. If you want your salmon to have a more intense apple taste, add in some Calvados.
  7. Cover the salmon with plastic wrap.
  8. Place a cutting board over it and set a weight on top — a large mortar or a jar of pickles, for example.
  9. Leave the salmon to cure for two days in the refrigerator, turning it a few times while it cures.
  10. Once the salmon is ready, scrape off all the dill and apple.
  11. Slice the salmon on the bias (at about a 45-degree angle vertically) into thin slices with a sharp thin knife.
  12. Serve it with a dollop of homemade mayonnaise and finely chopped dill.

Tip!

Scatter lemon wedges around the plate for additional color!

About the dish

BirgittaThis 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.

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2 comments

  1. Carole
    To say I was dubious about this recipe is an understatement. How ill-founded my skepticism was, for the recipe was absolutely delicious! The Calvados and apples imparted the most delectable flavor imaginable. I went out and bought one of the author's cookbooks as a result of trying this recipe. Thank you, Birgitta and Andrea.
  2. Chris
    Are parasites not a concern with this recipe? I don't see that the fish is cooked in any way, and unless you are using sushi grade salmon, how is this considered safe? I wouldn't think that apples would kill off any, or the Calvados? Maybe I am wrong..

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