Seaweed cured Salmon

Bruk: Great for smorgasbord, breakfast, parsley potatoes as appetizer, scrambled eggs or as a simple starter. Use whenever you would use regular cured salmon

• 1 kg fillet of salmon or trout
• 40 grams sugar
• 60 grams salt
• 1 deciliter Akvavit (optional)
• 20 grams dried and milled Winged Kelp (1 mm)
• 20 grams dried and milled Sugar Kelp (1 mm)

Add salt, sugar and seaweed and mix them in a bowl. Place the fish in a pan or container with raised sides as the curing process will draw out some liquid from the fillet. Pour the aquavitae over the fish, and apply the salt/sugar/seaweed mix in an even layer. Wrap the fish in seaweed if you have, otherwise use plastic or aluminum foil. Place a few saucers or plates over the fish to apply some pressure. Place the fish in the refrigerator and let it sit for a couple of days before serving.