My recipe for salmon spread (using fresh [uncooked] salmon smoked salmon, butter, cream fraiche, etc.) calls for the fresh salmon to be cured for 3-4 days in advance in brandy, with a few other seasonings, including dill seed. The dill seed is to be pressed into the salmon and the whole thing weighted down. I can't find dill seed locally and there is no time to order it online. Any suggestions - other than just omitting it and adding some dill weed to the product when it is combined? (I checked the ingredients on McCormick pickling spice and it does not even contain dill seed).
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