800 g
wild salmon fillet, skin on, deboned . Beet Cure: 2 large red beets, peeled and quartered 2 lemons, zested 6 Tbsp rock salt (coarse kosher salt) 2 Tbsp demerara sugar ¼ cup gin or vodka . Herb Cure: 1 small bunch fresh dill, finely chopped 1 small bunch fresh tarragon, finely chopped 4 Tbsp horseradish root, grated ¼ cup gin
It’s really only the fresh cilantro that you will maybe have to purchase. I used warm smoked salmon, a swedish speciality, but really, any kind of salmon will do
1 red Fresno chile or jalapeño, with seeds, thinly sliced. 4 sprigs dill, plus more for serving. 1 (2-pound) skinless salmon fillet, preferably center-cut. 1 medium fennel bulb, thinly sliced1 blood or navel orange, very thinly sliced, seeds removed1 Meyer or regular lemon, very thinly sliced, seeds removed1 red Fresno chile or jalapeño, with seeds, thinly sliced4 sprigs dill, plus more for servingKosher salt, coarsely ground peppercoarsely ground pepper1 (2-pound) skinless salmon fillet, preferably center-cut3/4 cup olive oilFlaky sea salt (such as Maldon)
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