|2.00 kg||salmon trout — filleted|
|12.00||white pepper — ground|
Clean fish and halve lengthways. Sprinkle with sugar, salt and pepper.
Layer fish and dill alternately in a flat container. Fish must be well covered by dill.
Cover 2 bricks with aluminium foil and place on top of fish to weight it down. Refrigerate fish for 36 hours or longer, turning every day. (If kept for longer than 4 days, dill will need to be replaced with fresh dill.)
To serve, slice fish into 5 mm thick slices and serve with dill and mustard sauce (see recipe).