• Cooking Time:
  • Servings:
  • Preparation Time:



  • 500 g Salmon filet
  • 3 tbsp course sea salt
  • 2 tsp sugar
  • 1 tsp course rose and black pepper
  • 1/2 tsp course black pepper
  • 8 cl cognac
  • Fresh dill


  • Clean and dry the filet. Remove side bones ( I do it with small and handy Fiskars scissors).
  • Mix salt, sugar and peppers, spread mixture over fish.
  • Wrap it in newspaper and then put it in plastic bag, put it then in the fridge and add weight over baggage - about 1 kg.
  • Let it season over night, remove exess salt, baste with Brandy and sprinkle fresh dill over.
  • Salmon should season now about 2 hours.
  • Cut in thin slices and remove from the skin side grey horrendous fat.
  • Serve with boiled potatoes.
  • Yes, now good lager is needed.
  • MK2 Version
  • The same but ONLY 1 tbsp of salt and after marinade time you cut slices
  • about 1 cm thick and you fry them crispy.
  • Serve with Wonderful Potato mash and lager fits again.
  • If you want to have a sauce, Mixture of Creme Fraiche/Natural Yogurt/Garlic goes nicely.

Categories: Scandinavian 
© 2006-2017 BakeSpace, Inc. All Rights Reserved