- 1 pound fresh salmon filet skin on
- 3 tbsp sea salt
- 3 tbsp brown sugar
- 1/2 tsp ground black pepper
- 1/4 cup akvavit or other herbal liquor/botanical gin
- fresh dill or other spice of choice
Mix dry ingredients together. Rub into filet all over and wrap in plastic wrap. place skin side down and then cover in fresh dill/spice. Pour liquor over and seal. Place a plate on top with 3-5lbs of weight and refrigerate 72-80 hours basting in the juices every 24 hours. Serve sliced thin with crackers and horseradish cream sauce.