- 2 sides fresh salmon
- ⅓ cup sea salt flakes
- ¼ cup white sugar
- 1 bunch dill, roughly chopped
- 1 tbsp white peppercorns, crushed
- 300g sour cream
- 1 tbsp horseradish cream
- 1 tbsp lemon juice
- salt and white pepper, to taste
- 1 red onion, thinly sliced, to serve
- baby capers, to serve
- mini bagels, to serve
- lime (or lemon) wedges, to serve
1 Put sides of salmon, skin side down, on a flat surface. Remove all bones with fish tweezers. Combine salt flakes, sugar, dill and peppercorns in a bowl. Rub salt mixture into salmon.
2 Put one side of salmon in a large shallow ceramic dish, skin side down. Put second side of salmon on top of first side of salmon, skin side up. Cover with plastic wrap and a large plate. Weigh plate down with tin cans. Refrigerate for 24 hours.
3 Remove salmon from fridge, take off plate and plastic wrap and drain liquid. Cover dish with new plastic wrap. Return to fridge for 2–3 days, turning every 12 hours.
4 To make horseradish cream, combine sour cream, horseradish cream and lemon juice in a bowl. Season with salt and white pepper.
5 Serve salmon on a large platter with horseradish cream, onion slices, capers, bagels and lime wedges.