Ingredients
1 Boned Salmon Fillet (about 2 lbs.)
1/3 cup Granulated Sugar
1/3 cup coarse Salt
1 1/2 tablespoons Black Pepper
1/4 cup Fresh lime juice
The juice and zest of one lemon
4 sprigs Fresh Dill
1/4 cup Cognac (optional)
Preparation
Mix sugar, salt and pepper and lightly rub mixture all over fish. Lay fish, skin side down in glass or stainless pan. Pour lime and lemon juice over fish and sprinkle with lemon zest and cognac. Lay fresh dill on top. Cover dish tightly with plastic wrap and refrigerate for 12 hours, basting with juices occasionally. After 12 hours turn fish over and return to refrigerator for 12 more hours.
To serve, remove from brine, place skin side down on cutting board and garnish with lemon and fresh dill. Slice paper-thin slanting slices and place on crackers or toast with sour cream and mustard sauce if desired. The fish may remain in the brine for 48 hours, then removed patted dry and stored in tight plastic wrap for up to two more days.
This is excellent on wheaten bread t00, especially the home made stuff, fresh from the oven.