¼cupspices and herbs(choice of dill, juniper, caraway, coriander and peppercorns)
2wild-caught salmon filets
Stir coarse sea salt with spices and fresh whey, if using, until the spices are evenly distributed in the salt.
Lay one salmon filet flesh side up and pour half the salt and spice mixture over the fish, sandwiching the other filet on top of the first.
Season the outside of the salmon filets with the remaining mixture, and wrap the sandwiched filets of salmon in plastic wrap or cheesecloth as tightly as you can.
Place the wrapped salmon in a resealable plastic bag on a plate. Place a second plate over the first to weight down the fish. Turn the fish once a day for three days.
Brush off excess salt and spice, slice fish as thinly as possible and serve.
Home-cured lox will keep about a week in the fridge or up to three months in the freezer. Whey is not necessary to properly cure the fish; how- ever, some newcomers feel more comfortable with using a starter culture such as whey.