Peppered Aroma Salmon - Cuisine Magazine - From New Zealand to the World
I often find cooked salmon too rich, preferring to eat it raw or barely cooked, but I enjoy it most when it’s been lightly cured as in this classic gravlax. You
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Ingredients
- 1 tablespoon white peppercorns, coarsely ground
- 3 tablespoons sugar
- 5 tablespoons flaky sea salt (not iodised)
- 3 tablespoons finely chopped dill
- 600g piece salmon, skin on, pin boned
- 3 tablespoons aromatic gin (or vodka)
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