Pickled Salmon

Step 1:

Rinse salmon fillet thoroughly in cold water. Pat dry with a kitchen towel.

Step 2:

Using a tweezer, remove all remaining fish bones from the salmon fillet. Carefully halve the fillet with a suitable, sharp knife.

Step 3:

Rinse dill, shake dry and chop the leaves coarsely with a kitchen knife. Set the stalks aside.

Step 4:

Sprinkle half of the leaves on a rimmed plate. Place a fillet half with the skin side down on the dill. Spread the dill stalks on top.

Step 5:

Crush the sea salt, peppercorns and allspice in a mortar. Mix in the sugar and sprinkle the mixture on the fish half.

Step 6:

Place the second half fish on top and sprinkle with the remaining dill.

Step 7:

Cover the fish with foil and place on a kitchen board.

Step 8:

Cover the kitchen board with some weights (or cans) and place the salmon in the refrigerator for 3 days. Drizzle salmon with its own juice about every 12 hours and replace the cover and weights.