
Salmon Roulade
What to do:
Dry Brine the salmon overnight with 1 mug of fine sea salt, 1 mug of granulated sugar, 1 tablespoon of dried dill tips and lemon zest. This is a very simple process by mixing all of the ingredients and coat the salmon, place in a vac pack or zip lock freezer bag and add the remainder of the mix Once sealed place in the fridge over night to allow science to work it’s magic.
In the morning take out of the fridge where you’ll see all that the excess water that has come out of the salmon with the salmon being slightly firmer in texture. Take out of the bag and wash all of the ingredients off by rinsing the salmon off with cold water. Then placed on a wire rack and placed on the fridge to dry out for 2 or more hours.
Now to make the filling and get the awesome Angus and oink Lemon pepper rub at the ready.
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