Ingredients
Large fillet of fresh salmon (around 1 kg)
50 gms sea salt crystals
100gms raw sugar
25 gms fresh ground black pepper.
Handful of fresh dill.
Method
Place the salmon on a large piece of cooking foil, enough to wrap twice around the fish.
Sprinkle half salt, sugar and pepper onto one side of salmon and rub it into the flesh. Place half the dill onto the foil and turn the salmon, seasoned side down, on top of it. Repeat procedure above, cover with remaining dill and then wrap entire piece of salmon in foil, making sure there are no leaks in the final package. Place in a shallow dish and refrigerate for six days, turning every day.
Serve sliced across the grain, not too thin, with mustard or horseradish sauce and wholemeal bread. Will keep for another week in the fridge if re-wrapped in clean foil. Sensational on brown bread sandwiches with horseradish sauce and a glass of aromatic ale.
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