Cured Fish

This has to be the easiest and yummiest thing I have ever made! It is definitely going to be on my list of things to make for christmas day. It barely involves any preparation and no cooking. It would be great as part of a plater, canape or entree for a party. Its tasty, fresh and easy.
In this recipe I have used salmon but you can also use trout. You could experiment with other fish also.
I used dill to flavour this recipe but you could use any flavour you want. For example, you could add the zest of lemons and/or limes, toasted fennel seeds, toasted coriander seeds, anything that tickles your fancy really.
The amount of sugar and salt doesn't matter so much, its more that you need equal quantities of them both. You can adjust the recipe to how big your fillet of fish is. Its important that you have enough salt mixture to cover the whole fish.

Ingredients

150g salt

150g castor sugar

a large handful of dill

1 fillet of salmon - no skin or bones

Mix the salt, sugar and dill together.

Place half the mixture in a tray that will snuggly fit your fish. 

Place your fish on top of the salt mixture. 

Use the rest of the salt mixture to completely cover your fish. 

Cover with cling wrap.

Cover the fish with another tray and place weights on top of the tray to weigh the whole thing down. I just use tins or jars from the cupboard.

Place the whole thing into the fridge for overnight (at least 8hours).

Using a paper towel wipe the salt mixture off as best you can.

And now you have a yummy snack!

I have served mine with slices of lemon and a horseradish cream, but again, the choice is all yours.