Marinated in the Scandinavian fashion, serve this as a brunch dish, or with vodka cocktails.
- 2 salmon fillets with skin, 5oz (140g)
- 3 tbsp coarse sea salt
- 3 tbsp sugar
- 1 tbsp coarsely crushed black peppercorns
- 3 tbsp aquavit or vodka
- 4 tbsp chopped dill
- Lemon wedges, to garnish
- ¼ cup Dijon mustard
- ¼ cup vegetable oil
- 3 tbsp sugar
- 2 tbsp distilled white vinegar
- 1 tsp sour cream
- Pinch of salt
- 2 tbsp chopped dill
1. Score each fillet with several diagonal shallow cuts on the skin side, about 1/8 in (3mm) deep.
2. Combine the salt, sugar, and peppercorns. Sprinkle a quarter of the mixture on the bottom of a shallow nonmetallic dish. Place one fillet, skin-side down, in the dish and sprinkle with half the aquavit and another quarter of the salt mixture. Spread 2 tbsp of the dill in an even layer over the fillet.
3. Sprinkle the flesh side of the second fillet with another quarter of the dry mixture. Place it, skin-side up, on top of the first fillet. Rub the remaining salt-and-sugar mixture over the skin and sprinkle with the remaining aquavit.
4. Cover the salmon with a sheet of wax paper. Top with a large flat plate or cutting board, and weigh it down with cans of food. Refrigerate for 24 hours, checking the salmon every 6 hours and draining off accumulated liquid from the dish. Turn the salmon over and refrigerate for another 24 hours, turning and weighing the salmon every 6 hours or so.
5. To make the mustard sauce, thoroughly whisk the mustard, oil, sugar, vinegar, sour cream, and salt in a bowl. Cover and refrigerate until chilled, at least 1 hour. Just before serving, add the dill.
6. To serve, scrape the seasonings and dill from the salmon. Place the salmon, skin-side down, on a cutting board. Slice the fish thinly on the slant, away from the skin. Sprinkle with the remaining dill. Serve with the mustard sauce and lemon wedges.
Nutritional information is based on 1/8 teaspoon added salt per serving.