Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. 10 Interesting Facts ...

To make the brine; Mix the salt, sugar and water together in ... Once chilled, cover the salmon in the brine and leave for 24 hours. 2. Juice two of the cucumbers using a juicer, and split the ...

Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.