- 2 tablespoons white peppercorns, crushed
- 1 tablespoon coriander seeds
- 4 grams cannabis flowers, crumbled and decarboxylated or 2 grams kief, decarboxylated
- 3 tablespoons coarse sea salt
- 2 tablespoons sugar
- 2 bunches fresh dill
- 1 large boneless skin-on salmon fillet, about 2 pounds
- ¼ cup high-proof vodka
Dry-toast peppercorns and coriander in small skillet over medium-high heat until fragrant, about 2 minutes, shaking skillet frequently. Crush in mortar and pestle; stir together with cannabis or kief, salt and sugar. Set aside.
Line 9-by 13-inch baking pan with a long sheet of plastic wrap, leaving 4-inch overhang at each end. Spread half of dill over bottom of pan; place salmon on top, skin side up. With
point of small knife, make 10 to 12 slits in salmon skin. Rub with about ¼ of ground spice mixture; flip fillet over and rub with remaining spice.
Slowly add vodka, pouring it so entire fillet is moistened. Top with remaining dill. Pull up plastic wrap overhang to tightly wrap the salmon. Press down and cover with large plate for weight. Refrigerate 24 to 36 hours, turning every 8 to 12 hours.
Unwrap and remove dill. Scrape off and discard any excess seasoning. Place the filet on a wire rack and allow it to air dry in the refrigerator for another 24 hours. Use sharp knife to slice into thin pieces on a bias across the top. Makes 10 servings. Amount of THC depends on the strain.
Recipe by Cheri Sicard