Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Salt

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 2 tablespoons 30ml Cracked white peppercorns

  4. 2 lbs 908g / 32oz Fresh salmon filets - (to 3 lbs) - preferably center

  5. Piece, skin on

  6. 3 Fresh dill

  7. Mustard Sauce - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Mustard Sauce" recipe which is included in this collection.

  2. Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top. Cover the salmon with dill and let it stand for six hours at room temperature.

  3. Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.

  4. To serve: Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast-iron skillet. Decorate the platter with lemon, dill and skin.

  5. This recipe yields ?? servings.


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