To Kipper Salmon

• A fresh salmon
• herring-salt,¹
• Demerara sugar
• olive oil
• rum or whisky

Cut the salmon in half lengthwise, remove the backbone and wipe the fish carefully with a dry cloth. Lay the halves side by side on a suitable tray and cover entirely, above and below, with herring-salt. Leave for twenty-four hours. Wipe off the surplus salt and hang the sections to drip in a still, cold atmosphere for, say, six hours. Replace them on the clean tray, smother them with olive oil