How to make it

  • Cut fish in half crosswise to make two equal pieces then rub gin on all sides of fish.
  • Mix sugar, salt, peppercorns and allspice then rub dry seasonings onto all sides of fish.
  • Spread 1/3 of dill in a rectangular glass baking dish.
  • Lay one piece of fish on dill and sprinkle with another 1/3 of dill.
  • Lay other piece of fish on top of first thick width to thin width and top with remaining dill.
  • Cover tightly with plastic wrap.
  • Place small cutting board on fish and rest weight on top of board.
  • Refrigerate 3 days turning fish every 12 hours.
  • Discard brine and scrape away most of the seasonings.
  • Pat salmon dry then store airtight in refrigerator for up to one week.
  • To serve thinly slice across grain on diagonal and serve with assorted crackers.

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    " It was excellent "
    momo_55grandma ate it and said...
    delicous family recipe thanks high5
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