Recipe from Highland Harvest by Theresa Baumgärtner
Scottish salmon is known for its quality, and when cured at home, it tastes absolutely exceptional.
FOR THE SALMON
3 ⅔ pounds (1.5 kg) salmon fillet with skin
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon caraway seeds
1 tablespoon grated fresh ginger
⅓ cup (70 g) light brown raw sugar
¼ cup (70 g) sea salt
FOR THE PICKLED RED CABBAGE
½ small red cabbage (about 12 ounces / 350 g)
1 small white onion
¼ cup (50 g) light brown raw sugar
1 clove
1 bay leaf
3 juniper berries
½ cup (100 ml) white wine
¼ cup (60 ml) white balsamic vinegar
FOR THE DILL-MUSTARD SAUCE
1 bunch fresh dill
½ cup (120 g) medium-spicy mustard
½ cup (100 g) light brown raw sugar
6 tablespoons white balsamic vinegar
⅔ cup (150 ml) canola oil
FOR SERVING
1 lemon
½ bunch fresh dill
1 tablespoon pink peppercorns
Two days before serving: Run your hand over the surface of the salmon to find any remaining bones; use tweezers to remove them. In a small dry skillet over medium heat, toast the coriander, pepper, and caraway seeds until they release their aroma. Let them cool, then grind them coarsely with a mortar and pestle or spice grinder. In a medium bowl, combine the spices, ginger, sugar, and salt. Cut the salmon in half horizontally. Sprinkle the spice mixture generously on the flesh side of both salmon pieces and press to adhere it.
Place one piece of salmon skin-side down in a large dish, then place the second fillet on top, skin-side up, and press down gently. Cover the dish with plastic wrap and weigh it down with a flat plate to press the fillets together. Transfer to the fridge and cure the salmon for 2 days; after the first day, drain the liquid and flip the salmon so the other fillet’s skin side is on top.
The day before serving, make the pickled cabbage: Finely shred the red cabbage and place it in a large heatproof bowl. Peel and finely dice the onion. In a small pot over low heat, combine the sugar and 2 tablespoons water and cook, stirring continuously, until the sugar melts. Add the onion, clove, bay leaf, and juniper berries, and let them caramelize briefly. Pour in the wine and vinegar, then let the mixture simmer for 10 minutes. Pour the hot liquid over the cabbage, mix briefly, cover, and let it marinate in the fridge for 1 day, tossing once.
The day of serving, make the dill-mustard sauce: Strip the dill leaves from the thick stems and chop the leaves finely. Set aside. In a tall container, combine the mustard, sugar, vinegar, and oil, and use the immersion blender to blend. Stir in the dill.
Rinse the salmon briefly under cold water, pat them dry, and slice them thinly at an angle using the salmon knife. Arrange the slices on a large plate. Slice the lemon and garnish the salmon with sprigs of dill, pink peppercorns, and lemon slices. Serve with the pickled cabbage and dill-mustard sauce.
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