This is a very famous old Norse dish, a traditional method to preserve fish that has become expensive to buy.
Traditionally this would have been fermented, and some recipes add vodka or gin.
Slice thinly and serve on rye bread.
Serves 4 as a starter or light lunch
- 80g granulated sugar
- 80g sea salt
- 20g dill (finely chopped)
- Juice of a lemon
- Pepper (to season)
- 2 salmon fillets
Mix the sugar, salt, dill & lemon juice well and season with pepper.
Place some cling film into a dish and lay 1 salmon fillet, skin side down and cover with the sugar/salt mix.
Place the second fillet, skin side up, on top and wrap tightly in the cling film.
Place something heavy on top and leave in the fridge for 2 – 4 days, depending on how salty you want the fish to be. Turning every 12 hours.