- 1 tablespoon [15 mL] salt
- 1 tablespoon [15 g] sugar
- 1 teaspoon [5 mL] freshly ground black pepper
- 2 salmon fillets with the skin, approximately 6 inches [15 cm] long
- 1 pack fresh dill or fennel leaves
- 3 tablespoons [45 mL] mayonnaise
- 1 tablespoon [15 mL] chopped dill
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Two days before serving
- Into a small bowl, mix together salt, sugar and black pepper.
- Into a glass pie plate, arrange 1 salmon fillet, skin side down.
- Sprinkle with half of salt/black pepper mixture.
- Completely cover with dill or fennel leaves.
- Sprinkle with remaining salt/sugar/black pepper mixture.
- Top with remaining salmon fillet, skin side up.
- Cover with al foil.
- Top fish with a weight [ex: iron-cast frypan and cans]; refrigerate.
- Twice a day, sprinkle top fish fillet with soaking juices, turn over and sprinkle the other fish fillet.
To serve
- Remove dill or fennel leaves; with the blade of a knife, delicately scrape top of fillets, to remove the skin.
- Wipe dry fish fillets with paper toweling.
- Thinly slice fillets crosswise, from tail to head as for smoked salmon.
- Mix together mayonnaise and chopped dill; reserve.
- Arrange fish fillets onto a serving plate; garnish with a few dill or fennel leaves.
- Serve, along with dill mayonnaise.
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