Now to sit in the sugar/salt/dill for 24 hours. The salt mixture will turn into a slushy brine as the water exits the salmon flesh. I used to use fresh dill, but, heresy, now find that dry gives a more intense flavour more to my taste (YMMV). Mr.Italo has whetted my appetite to try the large, thick Atlantic salmon from the Victoria fish market (I used to buy my fish there years ago but it just became easier to get it at Costco rather than schlepp into town). Next time.

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You may also note that I have been inspired by Stephane Gabart’s food photography to use my 50/1.4 wide open and set on macro, get close, and use natural light. This on my Fuji X-Pro1.

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