3 pounds salmon, center cut, thoroughly boned, and halved lengthwise (or cross wise)

2 large bunches fresh dill

1/4 cup coarse salt

1/4 cup granulated sugar

2 tablespoons crushed white peppercorns


Place half the fish, skin side down, in a rectangular pyrex baking dish. Spread dill over fish. Sprinkle dry ingredients over dill. Top with the other half of the fish, skin side up.

Cover with foil and weight with a board and a five-pound weight. I find that another Pyrex baking dish with two large tomato juice or chicken broth cans works very nicely. Refrigerate for 72 hours, turning the salmon ever 12 hours and basting with accumulated juices.

To serve, remove fish from marinade, scrape away dill and spices, and pat dry. Slice thinly on the diagonal and serve with Dill Mustard Sauce and little squares of dark pumpernickel.

12 servings


Dill Mustard Sauce


½ cup chopped dill

1 cup sour cream

2 oz. ground mustard

2 cups cider vinegar

1 beaten egg

½ cup sugar


Mix the mustard and vinegar in a covered container and let sit for 2-8 hours (the longer the better.)

Add one beaten egg and the ½ cup of sugar and cook in top of double boiler, stirring frequently, until thick. Refrigerate.

Mix one cup of this sweet mustard with a cup of sour cream and the dill. Cover and refrigerate until ready to use. Will keep at least 3 days if refrigerated.


From The Silver Palate Cookbook.