“from Bob at the Dugout”
READY IN:
72hrs
SERVES:
24
YIELD:
1 fish
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut salmon in half lengthwise and bone. Place 1/2 of fish, skin side down in deep glass, enamel or stainless steel baking dish. Place dill on fish. Combine salt, sugar, and peppercorns; sprinkle evenly over fish. Top with other 1/2 of fish, skin side up. Cover with foil, and set a platter slightly larger than the fish on top. Place 3-4 cans of food on the platter to make a weight. Keep in refrigerator 48 hours or up to 3 days, turning the fish every 12 hours, basting inside and out with the marinade that forms. When finished, scrape seasonings off fish, remove it from the marinade, and pat dry with paper towels. Place the skin side down on serving board and slice thinly on the diagonal, detaching each slice from skin. Serve with crackers or as an appetizer. Also delicious on a bagel with cream cheese.

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