Fresh Salted Salmon In Dill (Vahansuolattu Lohi)
|Coarse salt||3 Tablespoon|
|Coarsely crushed pepper corns||1 1⁄2 Tablespoon|
|Salmon fillets||2 Pound (With Skin)|
|Tightly packed coarsely chopped fresh dill||1⁄2 Cup (8 tbs)|
In a small bowl, combine salt, sugar, and crushed peppercorns; reserve.
On a work surface, place salmon fillets skin-side up.
Scrape the edge of a large sharp knife over the salmon skin three or four times, wiping the blade of the knife clean with a paper towel each time.
Wipe salmon skin clean with a damp paper towel.
Turn salmon flesh-side up and run your hand over fish to feel for small bones; remove with tweezers.
In a glass baking dish just large enough to hold the salmon in 2 layers, place one salmon fillet, skin-side down.
Rub half the salt-sugar mixture into salmon flesh; sprinkle with 1/4 cup of the chopped dill.
Rub remaining salt-sugar mixture into flesh of second fillet.
Place second salmon fillet on top of the first, skin-side-up, fitting thick side to thin side.
Sprinkle with remaining 1/4 cup dill.
Cover baking dish loosely with plastic wrap, then place a small carving board or plate on top of the salmon fillets.
Top with weights.
Refrigerate for 48 hours, turning salmon fillets once every 12 hours and draining off any liquid that accumulates.
Before serving, scrape salt-sugar mixture and dill off salmon fillets.
With a long, sharp, thin-bladed knife, carefully remove salmon skin; discard.
To serve, cut salmon in thin diagonal slices.