Servings: 12-16
Ingredients:
2 lb. salmon fillet
1 large bunch of dill
4 tbsp kosher salt
4 tbsp sugar
3 tbsp multi-colored peppercorns, crushed
1/4 cup pepper vodka
Procedure:
Cut fish into two matching fillets. Mix salt, sugar and peppercorns. Sprinkle mixture onto both fillets. Sprinkle vodka onto both fillets. Put dill on top of one of the fillets and set other fillet on top of the dill, skin side up. Cover with plastic wrap and put weight on top. Refrigerate for 4 days, turning fish each day. To serve, slice salmon very thin and serve with dill-cucumber sauce. Serves 12- 16.
Source: Steve Schwartz
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.