Swedish Cured Salmon

3 pounds of salmon, preferably the center cut
1/4 cup sugar
1 1/2 cups freshly chopped dill, stems included
1/4 cup kosher salt
1 tsp. fresh ground black pepper

Remove all the small bones from the salmon with tweezers. Pat the fish dry.
Rub the salmon flesh with 1/4 cup kosher salt, 1 teaspoon butcher-grind black
pepper, the sugar and the shopped dill. Cover with plastic wrap. Weight down
with a brick or other heavy object and refrigerate 48 to 72 hours. Before
serving, scrape off the dill and seasonings. Slice on the bias as if it were
smoked salmon.
Makes 8 to 10 servings.


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