Homemade Marinated Salmon
Comments:	Unlike smoking of fish, which dries-out and shrinks fish, marinating of fish keeps it moist and fish holds its shape. Marinated salmon can be refrigerated for up to 2 weeks. Serve marinated salmon into really thin slices, over a slice of pumpernickel bread spread with dill butter [mixture of softened butter and freshly chopped dill sprig].
Servings:	16

1 [8-pound / 3.4-kg] salmon with skin but boned, into 2 fillets 1/4 cup [60 mL] roasted whole dill seeds 1/4 cup [60 mL] roasted whole caraway seeds 1/4 cup [60 mL] freshly ground black pepper 1 cup [200 g] sugar 1/2 cup [125 mL] salt 5 large bunch fresh dill, coriander or chervil sprigs 1/4 cup [60 mL] Vodka, Aquavit or Gin

Lay one sheet parchemin onto a working surface. Lay salmon fillets onto parchemin; check and remove any remaining bone. Into a medium bowl, mix together roasted whole dill and caraway seeds, freshly ground black pepper, sugar and salt. Lay one salmon fillet into a large glass dish. Evenly sprinkle fillet with dill seeds mixture. Evenly arrange fresh dill, coriander or chervil sprigs all over salmon fillet. Evenly pour in Vodka, Aquavit or Gin. Arrange remaining salmon fillet, head to tail on top of first fillet. Tightly cover salmon fillets with plastic wrap, directely on top of fillets. Arrange a heavy object, such as a book, into a smaller glass dish. Top salmon fillets with 'heavy' dish, to flatten salmon fillets. Refrigerate the whole thing for 12 hours. Turn salmon fillets over, tightly cover salmon fillets once more with plastic wrap, directely on top of fillets, then top once more with 'heavy' dish. Refrigerate for 2 1/2 to 3 days, repeating turning procedings every 12 hours. After 4 days, remove from refrigerator, unwrap and transfer salmon fillets side-by-side onto a baking sheet already lined with a parchemin. Scrape to well remove anything covering salmon fillets [dill seeds, caraway seeds and fresh dill, coriander or chervil sprigs]. Slice salmon fillets diagonally, and serve.