3 ½ kg Salmon, whole, semi-defrosted

200 g sugar

200 g salt

3 tbsp white peppercorns, crushed

3 bunches of dill, finely chopped

-   Descale and fillet salmon removing head, tail, fins, skeletal bones and pin bones.

-   Pat exposed flesh with paper towels to dry.

-   Mix sugar, salt and white peppercorns and divide into 2 quantities. Mix dill with one of them.

-   Line a large shallow tray with a double layer of cling film.

-   Scatter half the curing mixture (without the dill) onto the cling film.

-   Place a salmon fillet skin side down onto the mixture.

-   Scatter all the dill curing mixture on the flesh side (now facing upwards) of this fillet.

-   Place the second fillet over it flesh side facing downward.

-   On the skin side of the second fillet (now facing upwards) scatter the rest of the curing mixture.

-   Cover salmon with another double layer of cling film and wrap tightly using more cling film if necessary.

-   Cure fish for 36 – 48 hours turning once.

-   When ready, remove from cling film and brush off any remaining curing mixture then slice thinly discarding skin.

-   Serve with dillstuvad potatis and hovmastar.