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Ingredients
- 2 12-3 lbs fresh salmon
- 1 bunch fresh dill, chopped
- 14 cup salt
- 14 cup sugar
- 2 tablespoons white peppercorns, crushed
Method
- Cut fresh salmon in half lengthwise and remove bones.
- Place one-half in shallow dish.
- Sprinkle with dill.
- Combine salt, sugar and pepper.
- Sprinkle on fish evenly.
- Place other half on top, skin side up.
- Cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights).
- Refrigerate 2 to 3 days.
- To Serve: Scrape dill and seasonings away.
- Slice salmon thinly on diagonal.
- Serve with crackers or rye bread
