Finnish Pickled Salmon

For the pickled salmon, fillet the salmon without removing the skin, rub with kitchen roll. Put half of the salt on a large plate.

Sprinkle both fillets with pepper and the pinch of sugar and place one fillet, skin side down, on the plate. Place the other fillet, skin side up, on top of the first piece.

Sprinkle the remaining salt, as well as the dill, and refrigerate the plate, covered with plastic wrap, for 3 days.

Before eating, scrape off the seasonings and slice the fish diagonally into thin slices.

Preparation Tip:

The pickled salmon tastes great with apple horseradish or horseradish cream.

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