Provided by Marian Burros
Categories appetizer
Time P4DT15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Split fish into two halves. Remove all bones. Wash and wipe skin.
- Combine sugar, salt and pepper and sprinkle over fish flesh.
- Coarsely chop one bunch of dill and sprinkle over fish.
- Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil. Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
- To serve, remove and discard dill and scrape off seasonings. Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon. Serve with mustard sauce.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 1 gram, TransFat 0 grams
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