Debone the salmon side using tweezers, place skin side down on plastic wrap. Mix salt and sugar, sprinkle on the salmon and rub.
Finely chop the dill with scissors, shape onto the salmon, sprinkle with the spices.
Wrap the fish in plastic wrap, place skin side up on a platter. Weigh it down with a cooking pot filled with water or with bricks.
Place in the refrigerator to marinate for at least two days.
Cut the salmon from the tail to the head into very narrow slices with a narrow, long salmon knife. Serve with or without a dill layer.
Serve with a spicy Hofmeister mayo or sauce or creme fraiche, seasoned with mustard, sugar and herbs.
30 min.
of Hamburgische Electricitätswerke Ag
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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