Pickled Salmon Ii

Make a mixture of the sugar, salt and dill.

Sprinkle the salmon with the juice of the lemon. Spread the sugar-salt mixture thickly on the salmon. Then “fold” the salmon fillet together so that one half is on top of the other. Place this “package” on a larger plate, cover with foil, and refrigerate for at least four hours.

Now cut the salmon with a salmon knife (very thin slices, perhaps freeze the salmon briefly) and serve with baguette, brown bread or possibly on small potato pancakes. It goes well with horseradish cream and a dry, fruity rose.

You get the best results if you actually take a whole fillet, half a fish for it. I tried it once with so-called “salmon trout” (salmon trout is a large breed trout variety, whose feed is added beta-carotene, so that’s meat becomes nice pink). Will be just as good and is not so much, from the mass, as a real salmon.

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