Homemade Smoked Salmon

Total Time: 48 hrs Preparation Time: 48 hrs

Ingredients

• Servings: 16
• 3 tablespoons fine sea salt
• 3 tablespoons sucanat
• 2 tablespoons lemon zest
• 2 teaspoons peppercorns, whole
• 2 teaspoons fennel seeds, whole
• 1 1/2 lbs salmon fillets, wild caught center cut
• 1 cup fresh dill sprig

Recipe

• 1 combine salt, sucanat, lemon zest, peppercorns, and fennel seeds in a small bowl.
• 2 line a 13 x 9 inch glass baking dish with plastic wrap; lay salmon, skin side down on the plastic wrap.
• 3 sprinkle salt mixture evenly over salmon.
• 4 top with dill.
• 5 wrap fillet tightly in plastic wrap: keep in baking dish.
• 6 place a smaller pan or cutting board on top of wrapped salmon and weigh it down with 2 heavy cans.
• 7 refrigerate for 24 hours.
• 8 remove cans, unwrap salmon, drain and discard the liquid-discard plastic wrap too. (leave seasonings on).
• 9 rewrap salmon tightly in 2 fresh layers of plastic wrap, place back in dish and lay pan or board with cans on top.
• 10 return to refrigerator for another 24 hours.
• 11 unwrap salmon, remove dill and scrape off dry seasonings.
• 12 with a long serrated knife, slice salmon horizontally into 1/4 inch pieces.
• 13 store in refrigerator, wrapped tightly for up to 3 days.