1 salmon (the fillets should be appr. one pound each - you can also use trout as
3 bundles dill weed
1 tbsp (15 g) sugar
1 tbsp (15 g) white pepper
2 tbsp (30 g) salt
Serve cold with spinach (dampened with butter or as a stew), scrambled eggs (prepared with chopped chives), and potatoes (boiled or stewed with cream and dill) as a dinner, or alternatively serve as a starter on toast (with a slice of lemon and mustard sauce) or as part of a smorgasbord with wholemeal bread and a mustard sauce. Serve a dry, white wine or beer if alcoholic beverages are permissible. If not, apple cider, ice water or a non-sweet lemonade might do the trick.
- Make two
fillets of the salmon. Don't remove the skin, just scrub it to remove fish shells. Wash and dry with
a paper towel.
- Mix sugar, pepper and salt and rub the mix into the fish fillets.
- Chop two of the bundles of dill.
- Place one of the fillets, skin side down on a tray and add the dill. Put the other fillet on top,head to tail and
skin side up.
- Put a tray on top and apply some additional weight, corresponding to a couple of pounds.
Leave it in the fridge for three to four days, turning it every day adding some of the remaining dill.
- Scrape away the spices and the dill and cut the fish from the skin in slanting, nice thin slices. This might be easier if the fish is slightly frozen.