5 kilo fresh salmon
1/2 cup sherry/cognac
4 tbs salt
4 tbs sugar
2 ts black pepper
finely cut fresh dill
Freeze fish for 2 hours to make it easier to work with.
Cut along the back and along the bones towards the belly.
Wash and dry with a paper towel.
Rub salt, pepper, dill and sherry into the flesh.
Wrap in vacuumed plastic bag and refrigerate for 3 days.
Turn every 12 hours. Cut into four pieces, add more dill and freeze.