Cured Arctic char with pink pepper
Katarina Hällstén
30 minutes
48 hours
Nordic
Arctic char
A beautifully cured char with pink pepper, balanced saltiness and sweetness, and fresh notes of dill and citrus. The curing gives a smooth, almost buttery texture, perfect in thin slices.
Ingredients
1 kg wild caught Arctic char
0,5 dl salt
0,5 dl sugar
2 tbsp pink pepper, coarsely crushed
22 tsp white pepper, coarsely crushed
1 generous bunch of dill
Instructions
Fillet the Arctic char to get two nice fillets, preferably boneless.
Mix salt, sugar, and pepper.
Coarsely chop the dill.
Sprinkle some of the spice mixture and dill onto plastic wrap.
Place one char fillet skin-side down.
Evenly spread more of the spice mixture and dill on top.
Place the second fillet on top, flesh-side down.
Sprinkle the remaining spice mixture and dill on top.
Fold into a tight package and place in a plastic bag.
Seal carefully and cure in the fridge for 2 days, turning the fish once during this time.
When serving: Scrape off the spices and dill, slice thinly, and garnish with pink pepper, dill, and lime wedges.
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