Ingredients:- 55 g sugar; 2 tblspns coarse sea salt; 1 tspn crushed black peppercorns; 2.5kg salmon, filleted with skin n; 1 tblspn vodka; 2 tblspns finely chopped dill.
Method:= combine sugar, salt, and peppersorns in small dish. Remove any pinbones from salmon with tweezers. Pat dry with paper towel and lay fillets skin side down in a shallow tray. Sprinkle fish with half of vosdka, rub half od sugar mixture into the flesh. Sprinkle with 2 tablespoons of dill. Sprinkle the flesh side of te other salmon fillet with remaining vodka ad then rub remaining sugar mixture into te flesh.
Lay it flesh-side down on top of theother fillet. Wrap in clingfilm and place a heavy board on top of the fillets. Refrigerste for 48 hours, carefully turning every 12 hours. Uncover the salmon and seperate and lay both fillets on a board. Brush off all the dill and seasoning, sprinkle with extra dill. Serve whole or thinly sliced with a mustard sauce (olive oil, Dijon mustard, cider vinegar, chopped dill and castor sugar)