2 fresh salmon fillets
2-3 large bunches fresh dill
1/4 cup coarse sea salt
1/4 cup sugar
1 teaspoon freshly ground pepper
Juice from 1 lemon
Place salmon fillet in deep glass-baking dish, skin side down. Cover fillet with chopped fresh dill.
In separate bowl, mix salt, sugar, pepper and lemon juice. Add this evenly over dill covered fillet.
Add second half of salmon fillet - skin side up. Cover fillets with plastic wrap.
Wrap a board (slightly larger than salmon) in plastic and place over fish. Place weight (4 cans about 4 pounds or more) on board to press down.
Refrigerate (immediately) for 3 days - turning fish over every 6 hours; separate fillets - baste both sides each time with sauce from bottom of pan. Replace weights and refrigerate immediately.
After 3 days - remove fish from sauce, scrape away dill and seasoning - pat dry with paper towels.
Place salmon fillets skin side down and cut even thin slices at an angle.
This Norwegian delicacy is now ready to be served along with
Piquant Mustard Sauce. Garnish with sprigs of fresh dill, lemon wedges and thinly sliced red onions.
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