Course Appetizer


  • 3 lb Smoked fresh salmon, centerCut and boned
  • 2 lg Bunches fresh dill
  • 1/4 c Coarse salt
  • 1/4 c Sugar
  • 2 tb Crushed white peppercorns
  • Lemon wedges and pepper 


  • Place half the fish, skin side down, in a deep glass 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. Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices
  • To serve, remove the fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread.
  • Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce. Source: The Silver Palate Restaurant, NYC


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