• 1.5 lb. salmon fillet
  • 1/4 cup salt
  • 1/4 cup sugar
  • 2 tsp cracked peppercorns
  • 2 bunch fresh chopped dill
  • 1 cup Aquavite


Place the salmon fillet skin side down in a glass dish and top with sugar, salt, peppercorns, dill and aquavite. Cover with clear wrap and refrigerate for 48 hrs. Remove from marinade and slice very thin (slice off skin). Serve with a dip made of equal parts honey, dijon mustard and mayonnaise.

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Submitted 6/13/05.
Source: n/a
Submitted By: Barbara Roberts