Remove the spine from
the fish, but leave the skin.
Put a fillet
of the salmon on a plate, with the skin on the bottom and cover with a
mixture of salt and sugar. Also, sprinkle on top some sprigs of fresh
On top of
this, put another fillet of salmon with the skin facing upwards.
salmon with tin foil and on top of that place a wooden board, perhaps a
chopping board, with a weight on top (you can use jars of jam for
Keep in the
fridge for 12 hours making sure to turn it over after 6 hours.
wash the salmon under running water to get rid of the salt, dry it
carefully with a clean cloth and put it on a chopping board with the
skin side down.
slices with a sharp knife flush to the skin.
on a plate, sprinkle with a few drops of olive oil and small fresh dill
Serve with slices of rye bread spread with butter.