Swedish Cured Salmon Recipe

Preparation: Remove all the small bones from the salmon with tweezers. Pat the fish dry. Rub the salmon flesh with 1/4 cup kosher salt, 1 teaspoon butcher-grind black pepper, the sugar and the shopped dill . Cover with plastic wrap. Weight down with a brick or other heavy object and refrigerate 48 to 72 hours. Before serving, scrape off the dill and seasonings. Slice on the bias as if it were smoked salmon. Yield: 8 to 10 servings Recipe Source: Recipes 1-2-3 by Rozanne Gold (Viking) Reprinted with permission.