Ingredients
1 large piece of salmon (about 2 lbs)
Dry dill, enough to lightly cover both sides of two salmon filets (see instructions)
3 tablespoons of sea salt
3 tablespoons of sugar
2 tablespoons of ground black pepper
2 tablespoons of olive oil
Preparation
Scale and clean the salmon and cut it in half (forming two filets). Remove all bones. Mix together sugar, salt, and black pepper in a bowl. Rub the salmon on both exposed halves with the olive oil, then rub in the prepared sugar/salt/pepper mixture. Sprinkle dill into a dish and place one half (skin side down) into the dish. Cover both exposed halves with dill, then press the two open faces together, head-to-tail (the wide part of one half should face the narrow part of the other half). Sprinkle dill on top. Leave in the refrigerator with a weight on top to press the two halves together for 48 hours. Every 12 hours, flip the salmon and re-apply the “juice” that will collect in the bottom of the dish. After 48 hours, clean off the spices and cut into very fine slices.
