We are all addicted to this pickled salmon which keeps for up to a week. Fresh dill is essential.
Fillet the salmon and remove all the bones with tweezers. Mix the salt, sugar, pepper and dill together in a bowl. Place the fish on a piece of clingfilm and scatter the mixture over the surface of the fish. Wrap tightly with clingfilm and refrigerate for a minimum of 12 hours.
© 2001 Darina Allen. All rights reserved.