1-2 lbs. salmon, tail filet
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper
Clean and pat dry the filet of salmon. Mix the dry ingredients
together. Place the salmon in a glass dish, skin side up.
Rub the skin thoroughly with half the salt mixture; turn the piece
over and rub the flesh with the rest of the salt. Sprinkle lavishly
with dill.
Turn flesh down again; cover fish with foil or plastic wrap and weight
lightly with another dish or a board.
Refrigerate for at least 12 hours or up to three days.
To serve, slice thinly on the diagonal and arrange on rye or dark brown
bread.
The same recipe can be used with trout or mackerel (boned).
No comments:
Post a Comment