Recipes

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.