Digged salmon

Ingredients for Digged salmon

Instructions for Digged salmon

To prepare the Digged salmon recipe, please follow these instructions:

First find a suitable form for the fish - for example. A gratin or a flat bowl. Crush the peppercorns in the mortar or a flat bowl. Mix with the coarse salt.

Notice both salmon fillets with your fingertips. Pull your legs out with tweezers. Sprinkle salt, sugar and pepper mixture on both sides of the fillet. One of the fillets is then laid down with the skin down in the mold.

Rinse the dill short, shake it dry and chop it nicely. Two thirds of the dill is spread on the salmon fillet in the mold, then on the other that is already spicy and lies with the skin upward. Sprinkle the rest of the dill over.

Put the silver paper over the salmon in the mold. Lay a wooden board over to give weight - best with a few canned cans upstairs. Put it in the refrigerator and leave it for 2 days. Every day, the salmon is turned 1-2 times into the mold so both fillets try to lie down and pull well in the marinade.

That's it! The hardest thing about the whole process is actually cutting it out and serving it. If you have a real salmon knife, you can be happy - because of the long, narrow and elastic blade that you can make super-thin slices with. But of course you can also handle another as long as possible.

Remove the fillets from the marinade and let them drip off. Lay them on a cutting board with the skinside downwards. The long knife must be almost horizontal to the cut and parallel to the fish with the fish.