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Recipe by: jean-michael

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Smoked fresh salmon, center 1/4 c Sugar
Cut and boned 2 tb Crushed white peppercorns
2 lg Bunches fresh dill Lemon wedges and pepper
1/4 c Coarse salt

1. Place half the fish, skin side down, in a deep glass dish. Spread dill
over fish. Sprinkle dry ingredients over dill. Top with the other half of
the fish, skin side up.

2. Cover with foil and weight with a board and a five pound weight.
Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours
with accumulated juices.

3. To serve, remove the fish from marinade, scrape away dill and spices,
and pat dry. Slice salmon thinly on the diagonal and serve on small plates
or squares of black bread. Garnish with lemon wedges and black pepper and
accompany with Dill Mustard Sauce.

Source: The Silver Palate Restaurant, NYC