Ingredients
Scale
- 2 Pound(s) salmon
- 1/4 Cup(s) salt
- 1/4 Cup(s) sugar
- 1 Tablespoon(s) crushed white pepper corn
- 2 Bunch(s) dill
Directions
- Cut the salmon into two filets, debone them, but keep the skin. Freeze this for at least a day, which helps getting rid of potential worms etc. Take out the salmon and thaw in the fridge before preparation.
- Mix the spices well, and rub it into the fish filets, cover with minced dill, let soak for a while in room temperature. Put the filets in bags (or wrap in saran wrap), and let it cure in fridge for two days.
- When ready, whipe the dill and excess spices off the filets, and cut into think slices (with a filê knife).