Salmon marinated in maple and dill

 

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4-6 servings

- 550g skinless salmon fillet

- 125ml sea salt

- 45 ml liquid smoke (sold in a bottle in most supermarkets)

- 60 ml maple syrup

- 30 ml white port or maple port

- 30 ml fresh dill, coarsely chopped

- Lemon slices as garnish

- Lettuce leaves as a garnish

- Fresh ground black pepper

1. Place the salmon in a deep plastic container with a lid.
2. Combine sea salt, liquid smoke, maple syrup and port to make a brine.
3. Pour this brine on both sides of the fillet and cover with dill.
4. Put the lid on the container and refrigerate for 24 hours, turning the fillet two or three times.
5. Remove the salmon fillet from the brine and cut it into thin slices.
6. Season with pepper and serve with lemon and lettuce.

*The salmon marinated can be stored in the refrigerator for 5 to 6 days.

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