- Dress the salmon then fillet. (Skin on)
- Combine the remaining ingredients in a bowl.
- Cover each fillet with the salt mixture. Arrange one top of the other, and loosely cover with plastic wrap.
- Weigh down the fillets with a hotel pan with cans on top.
- Chill for 2 days.
- Rinse off the salt and pat dry with a clean towel.
Servings: 2 fillets
Related Categories: Fish Recipes,
Ingredients:Salmon, whole 4 kilos Salt 350g Sugar 500g Fresh dill 50g Lemon juice 60ml Brandy 45ml