Serve on toasted brioche spread with crème fraiche, accompanied by tossed greens such as arugula in a light lemon vinaigrette.

2/3 Cup Sea Star™ Sea Salt (crushed)
3/4 Cup Super Fine Sugar
2 Tbsp. Black Pepper Corns
2 Tbsp. Coriander Grains
2 Tbsp. Juniper Berries
1 tsp. fresh juniper berries (optional)
1 Bunch Fresh Dill
Zest of 2 lemons, finely julienned
4 Lb. Halibut fillet, about ²- to 1-inch thick, or 1 side salmon, skinned and deboned
1/2 Gallon Milk

In an herb grinder, grind together the black pepper corns, coriander grains, and juniper berries. Mix this with the sea salt and sugar. Chop dill lightly, and toss together zest and dry ingredients.

Spread about half of curing mixture in a glass or stainless steel pan slightly larger than the fish. Place fish on top, then pat on remaining mixture. Cover with plastic wrap and refrigerate for two full days, turning fish once a day.

After fish has cured, scrape off about 1/2 of the mixture, drain fish and cover with milk. Cover with plastic wrap and refrigerate for one day. Fish will be slightly opaque and firm to the touch. When ready to serve, remove fish from the milk, pat dry and slice thinly across grain of fish