Salmon Cured with Irish Whiskey

• 1 tail of wild salmon, when available, weighing about 1 kg (2lbs)
• 5 tab

Have the fish scaled before dividing into two neat fillets. Remove as many bones from the fillets as possible.

Mix the salt, sugar, pepper and whiskey.

Spread a few fronds of dill in the bottom of a rectangular dish, large enough to take the piece of fish. Spoon 3 tablespoons of the