
Ingredients:
- 1/2 cup coarse salt
- 1/2 cup sugar
- ½ fillet salmon
- 1 large bunch fresh dill
- Pepper
Method:
- In a bowl, combine salt and sugar.
- Place salmon over a large piece of aluminum foil topped with cheese cloth.
- Cover salmon with the chopped dill. Cover with the salt/sugar mixture. Wrap salmon in the cheese cloth first and in the aluminum second. Place on a baking sheet and refrigerate for 36 to 48 hours, discarding dripping juices, as needed.
- Unwrap salmon fillets and discard dill. Thoroughly rinse fish under cold running water. Pat flesh dry with paper towels. With a sharp knife, thinly slice salmon fillets, starting with the thickest part of the fillet.
- Serve and sprinkle with fresh dill. Season with pepper. Serve with any desired condiments – I prefer creme fraiche, mustard and capers.