Cut the fish in half lengthwise and take out the backbone and
any other bones. Place the washed dill on top of one half of the fish, combine
the rest of the ingredients, and sprinkle them over the dill, covering all the
fish. Put the other half of fish on top, skin side up. Cover the dish with foil,
put heavy weights on top, and refrigerate for 48 hours. During this time baste
the fish with the liquid that will accumulate, separate the two halves and baste
the inside as well.
Before serving, drain off the marinade and scrape away the
seasoning. Pat the salmon dry with absorbent kitchen paper, then remove the skin
and cut into chunks.
Suggestions: This dish can be served with various flavoured
mayonnaises or a mustard sauce. It can also be well garnished and served as an
open sandwich.
