2 pieces of 1/2 kg salmon fillets
2 tbsp sea salt
15 corns of freshly ground black pepper
Sprinkle the sea salt, freshly ground black pepper and chopped dill onto one of the fillets. Add a dash of brandy onto the surface of the fillet if the fish is very greasy. Place the second salmon fillet onto a bed of spices. Wrap the fillets tightly in glassine paper and place in a plastic bag. Using a plate, transfer the packet into the fridge. Put some weight onto the fillet in order to speed up the absorption of the salt. Let the fish stand for at least 24 hours before serving.