4tips

why not cure your own salmon? get a tail piece of skin on salmon(around 250-300g will do 2-3 as a starter)mix 2 tblsp salt,2tblsp white sugar and 1 tblsp freshly ground black pepper.2 tblsp freshly chopped dill can be added for gravadlax. put 1/3 mix in an even layer on a sheet of foil big enough to wrap the salmon.place salmon on,skin side down and and evenly rub remaining mix on top.wrap up and place in a shallow tray in the fridge. place a smaller tray on top with some beans cans or weights to compress the salmon a bit which will help push the moisture out.turn salmon over every 12 hrs over 2 days.unwrap and rub marinade off with kitchen paper. thinly slice and serve with brown bread,dill mustard or pickled cucumber.enjoy.it's cheaper than smoked salmon and gravadlax too.try adding some bourbon or whisky to salt,pepper and sugar mix and steep the salmon over 2 days turning regularly,dry and slice and serve with pumpernickle(rye bread)

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