Make sure there are no bones left. Chop
lots of dill, mix with 75 gr seasalt, 50 gr
caster sugar, 2 tbsp crushed white
peppercorns. Put one salmon fillet skin
side down. Cover with the mix. Place the
other fillet on top, skin side up.
Wrap in cling film. Put in a soup plate (it will lose lots of liquid). Put something heavy on top to flatten the fish. Leave in the fridge for 2 days or up to a week.
Turn twice per day.
You van make a classic sweet dill mustard sauce (like you can buy at IKEA) but we prefer this less sweet one: mix 2 tsp horseradish (from a jar) with 2 tsp finely grated onion, 2 tsp Dyon mustard, 2 tbsp white vinegar, 1 tsp caster sugar, bit of salt and 120 ml creme fraiche. Add 2 tbsp finely cut dill.
When it's time to serve, remove the cling film
and the salty dill-mix. We even rinsed the
cured salmon and dried it with kitchen paper
to make it less salty.
Serve thin slices on a bed of salsify. Add the sauce.
Some capers, finely chopped onion and coarse brown bread
can be added as well.
Alternative presentation for round plates:
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