Cured Salmon or Trout for the Freezer
Salt, sugar, dill, lemon zest — 3 hours
15 min prep + 2–3 h curing
Curing takes three hours of fridge time and almost no work. Salt and sugar in a 2:1 ratio give you the control: one side lightly dusted for a delicate cure, both sides and a heavier hand for something brighter. Leaner fish like trout takes well to a thin film of oil.
What is in it
- Salmon or trout
- Salt
- Sugar
- Dill
- Lemon zest
- Sunflower oil
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.