Scale the salmon and wash it well. Dry and split the fish to remove the backbone. Season with salt, pepper and spices and put into an oven-proof dish with the butter. Leave to stand for 3 hours, then cover and bake at 350°F/180°C/Gas Mark 4 for 1 hour. Drain and leave to stand until the liquid has run out. Cut in pieces the size of pots and arrange in layers until the pots are filled, putting the skin upwards each time. Put on weight to press the salmon until cold. Cover with melted clarified butter.
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