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Ingredients
- 1-2 lbs. salmon, tail filet
- 1 tbsp. sugar
- Dillweed
- 2 tbsp. coarse salt
- 1 teaspoon black pepper
Method
- Clean and pat dry the filet of salmon.
- Mix the dry ingredients together.
- Place the salmon in a glass dish, skin side up.
- Rub the skin thoroughly with half the salt mix; turn the piece over and rub the flesh with the rest of the salt.
- Sprinkle lavishly with dill.
- Turn flesh down again; cover fish with foil or possibly plastic wrap and weight lightly with another dish or possibly a board.
- Chill for at least 12 hrs or possibly up to three days.
- To serve, slice thinly on the diagonal and arrange on rye or possibly dark brown bread.
- The same recipe can be used with trout or possibly mackerel (boned).
