Simply cured salmon with elevated flavors. Perfect for serving as an hors d'oeuvre. Pairs nicely with a bold rosé or a crisp white wine such as grüner veltliner or champagne.
Serving Size: Serves 6-8
Two 2-3 lb salmon fillets with skin on (previously frozen preferred as helps eliminate microorganisms that can be found in fish)
1/3 cup salt
2 Tbsp black pepper
¼ cup chopped dill, freshly chopped (optional)
Blake Hill’s Wild Bergamot infused Raspberry Jam
Rinse salmon fillets, pat dry and remove any pin bones
Combine salt, pepper and chopped dill (optional) in a small bowl
Rub the mixture over both fillets, ensuring covering all areas, including the skin
Rub 4 - 5 Tbsp Blake Hill’s Wild Bergamot infused Raspberry Jam over entire fillets, skin included
Wrap each fillet in plastic wrap, make a few small holes on the skin side, and place in a baking dish, skin side down
Place something heavy on salmon fillets and let chill in the fridge for 24 hours to 3 days for maximum flavor
Remove baking dish from fridge, drain any liquid, remove salmon from plastic wrap, and wash thoroughly with cold water
Cut the fillets into thin slices - a long and sharp knife will achieve good cuts
Serve with soy sauce or tamari, on a bagel with cream cheese, or on toasted artisan breads and Enjoy!