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Ingredients
- 3 lbs fresh salmon
- 1 large bunch dill or 1 large dill weed
- 14 cup kosher salt
- 14 cup sugar
- 2 tablespoons crushed white peppercorns or 2 tablespoons black peppercorns
Method
- Cut salmon in half lengthwise and bone.
- Place 1/2 of fish, skin side down in deep glass, enamel or stainless steel baking dish.
- Place dill on fish.
- Combine salt, sugar, and peppercorns; sprinkle evenly over fish.
- Top with other 1/2 of fish, skin side up.
- Cover with foil, and set a platter slightly larger than the fish on top.
- Place 3-4 cans of food on the platter to make a weight.
- Keep in refrigerator 48 hours or up to 3 days, turning the fish every 12 hours, basting inside and out with the marinade that forms.
- When finished, scrape seasonings off fish, remove it from the marinade, and pat dry with paper towels.
- Place the skin side down on serving board and slice thinly on the diagonal, detaching each slice from skin.
- Serve with crackers or as an appetizer.
- Also delicious on a bagel with cream cheese.
