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1 (2 lb.) salmon fillet
1 tbsp. dill weed, chopped
2-1/8 lb. sugar
9 oz. salt
Place salmon in hotel pan; sprinkle dill over. Combine sugar and salt; spread over salmon. Cover; refrigerate for 3 days. Remove salmon from pan; scrape off seasonings. Pat dry. Cut into 16 thin slices; reserve trimmings.
1 tbsp. dill weed, chopped
2-1/8 lb. sugar
9 oz. salt
Place salmon in hotel pan; sprinkle dill over. Combine sugar and salt; spread over salmon. Cover; refrigerate for 3 days. Remove salmon from pan; scrape off seasonings. Pat dry. Cut into 16 thin slices; reserve trimmings.
