Preparation time: 40 minutes + 2 days waiting time
Cooking time: None
Tip: Cannot be frozen

Raw cured salmon needs no sauce because of its subtle flavour and fine texture, but in Finland, the

mustard dill sauce

is a classic accompaniment.

1. Fillet the salmon if you purchased it whole, keeping the skin on;
2. pat the fillets dry with paper towel but do not rinse the fish;
3. choose a plate large enough to hold the fish and sprinkle with coarse salt;
4. season the two fillets with salt, sugar, pepper and dill; place the first fillet, skin-side down on the salt; cover with the second fillet, skin-side out; sprinkle with the remaining salt and the dill;
5. wrap tightly in aluminum foil; place a light weight on top and keep in a cool place;
6. just before serving, remove the foil and scrape off the excess seasoning;
7. cut on the bias into very thin slices.

A white Burgundy such as a Moreau Chablis 1997