INGREDIENTS

• any fish with red salmon meat;
• coarse salt;
• curing mixture to choose from:
  - cognac with dill;
  - tincture of saffron in boiling water;
  - mashed juniper berries (can be replaced with gin);
  - crushed star anise (star anise);
  - crushed pink peppercorns Rosé;
  - orange peel.

METHOD

1. We take the fillet on the skin, without bones, without belly.
2. Mix 2 to 1 salt (non-iodized salt, medium or coarse) and sugar.
3. Apply curing mixture under and on the fish.
4. Apply curing mixture under and on the fish.