Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh salmon, center cut 1 tb White peppercorns,
(2 equal sized fillets) with -coarsely crushed
-skin on, pinboned by a 3/4 c Coarsely chopped fresh dill,
-fishmonger -reserving some sprigs for
1 tb Pernod -garnish
3/4 c Granulated sugar Sweet dilled mustard sauce
1/4 c Coarse salt (separate recipe below)

Wipe salmon with a damp paper towel and remove any small bones from
fillets with a tweezer.

Sprinkle flesh side of the fillets with Pernod and rub in well all
over.

In a small bowl, mix together sugar, salt and pepper. Sprinkle the
bottom of a glass casserole dish with 4 T of the sugar mixture, cover
with 1/4 C chopped dill. Lay one of the salmon fillets on top, skin
side down, and sprinkle with 4 T sugar mixture, rubbing into salmon
well. Sprinkle over 1/4 C dill and cover with the remaining salmon
fillet, skin-side up. Sprinkle salmon with the remaining sugar
mixture and dill, cover tightly with plastic wrap and wrap in a sheet
of aluminum foil. Place a cutting board and several heavy cans on top
to weight it down. Marinate salmon in the refrigerator for 36 to 48
hours. Every 12 hours, remove wrapping, turn salmon in the marinade
and rewrap.

To serve, scrape marinade off salmon fillets. With the skin-side
down, cut into very thin slices with the grain. Allow about 4 slices
for each serving. Garnish with a dill sprig and spoon some sweet
dilled mustard sauce alongside. Serves 10.

House Beautiful/March/94 Scanned fixed by DP GG

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