Ingredients

• 1 fresh salmon loin of about 800g, clean of bones.
• 300 g of sugar
• 200 g of salt
• 20 g of dry dill

Elaboration

We will have a fresh salmon loin without bones.

We will take a bowl and mix the salt, sugar and dill.

In a bowl, place the salmon with the skin face down and cover it completely with the mixture previously made.

Cover with plastic wrap and place on another weighted container so that the salmon releases all its water and prints to the taste of the marinade.

We will leave it in the fridge for about 48 hours.

After 48 hours, remove all the mixture and wash it thoroughly under running water.

If necessary we can leave it to soak for a couple of hours so that it is not so strong.

We will cut it into cubes, removing the skin, and put a drop of smoked oil on top of each dice (if we don’t have it smoked it can also be extra virgin).

We will accompany it with some toast and some curls butter.