Swedish Salmon Appetizer
|Salmon fillet||2 Pound|
|Sugar||3⁄4 Cup (12 tbs)|
|Dill seed||1 Teaspoon, crushed|
Rinse salmon and wipe completely dry.
Carefully cut away any small bones on edges; with tweezers, pull out any small bones from center.
Place salmon, skin-side-down, in a flat-bottomed glass baking dish.
Stir together salt, sugar, and dill seed.
Sprinkle thickly on top of fish.
Cover and refrigerate for about 12 hours, turning fish occasionally.
Several times during that period, pour off liquid that drains from fish.
At end of 12-hour period, scrape any remaining salt mixture off fish.
To serve, cut fillet into thin, slanting slices just down to skin; discard skin.
Serve salmon slices with cucumber slices, toast, pumpernickel or rye bread, or crackers.
Offer a choice of seasonings: salt, freshly ground pepper, dill weed, chopped green onion, or fresh lemon.
You could also offer sour cream, butter, or cream cheese to spread on bread or crackers.
For best flavor, serve within 2 or 3 days.