|Center cut salmon||1 Pound|
|Coarse salt/Sea salt||1 1⁄2 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Crushed black peppercorns||1⁄2 Teaspoon|
|Dill weed||1 Bunch (100 gm) (At The Feathery Stage)|
Wash fish in cold water and dry well with paper towels.
Remove the bones, or have the fishmonger do it for you, and remove skin.
Rub the salt, pepper and sugar mixture into both sides of the fish.
Place a layer of dill in a flat glass or enamelled pan and place salmon on it.
Add another layer of dill and place remaining piece of salmon over it.
Cover with wax paper and weight down with a brick or heavy object.
Refrigerate for three or four days.
When ready to serve scrape off dill and seasonings.
Slice as thin as possible with a very sharp knife.
Serve as an appetizer, with thin slices of avocado, and mustard sauce.
Garnish with watercress and black olives.