1 kg of whole salmon

50 g coarse salt

50 g caster sugar

for the optional sauce: cottage cheese, Swedish mustard, crushed peppercorns, chopped dill, lemon



Start by removing the two salmon fillets without removing the skin.

Carefully remove all the bones. Then wipe dry without washing.

Pour the coarse salt and sugar into a bowl. Mix well.

Place a fillet of salmon in a large dish (skin side down).

Sprinkle with the coarse salt and sugar mixture. Don’t be afraid to use a lot of it: it should cover a large part of the salmon fillet.

Place the second fillet on top of the first, skin side up.

Place a plate on top of the fillets and add weights to flatten the fillets.

Place in a cool place and marinate for at least 24 hours. Turn the salmon fillets over (the bottom one should then be on top of the other) halfway through the marinating process.

Cut the fillets on the bias to make thin slices. Stop the cut just before the skin.

If you wish, make a sauce to accompany the fish. Whisk cottage cheese in a bowl. Add Swedish mustard, dill and a little squeezed lemon juice. Stir. Serve the sauce with the salmon slices.