Ingredients Jump to Instructions ↓

  1. 2 large bunches fresh dill , coarse stems removed, chopped

  2. 3 pounds center-cut fresh salmon fillet, cleaned, boned and cut into 2 equal pieces

  3. 1/3 cup coarse (kosher) salt

  4. 1/4 cup sugar

  5. 1 tablespoon coarsely ground black pepper

  6. 1 tablespoon aquavit, vodka or Cognac, optional

  7. Lemon wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Sprinkle a third of the dill in bottom of a deep glass or other dish. Put in 1 piece salmon, skin side down. Combine salt, sugar and pepper and sprinkle over fish. Cover with another third of the dill. Drizzle on aquavit. Top with remaining salmon, skin side up. Scatter on remaining dill. Cover with foil and weight evenly. (A plate with a couple of 8- to 15-ounce cans on it works well.) Refrigerate 48 to 72 hours, turning and basting every 12 hours, until flesh no longer appears translucent. When finished, remove fish from marinade, scrape away dill and seasonings, and pat dry. Thinly slice salmon on diagonal, garnish with lemon wedges and serve with Dill Mustard Grilling Sauce.

  2. Serve it on tiny squares of dark bread or on small corn-scallion pancakes.

  3. Serves 12.


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