>>9048319Sure!
A kilo boneless fillet of salmon. Three tablespoons of coarse sea salt on it. One tablespoon of white sugar evenly spread on it.
>a handful of fresh dill, optional but great>two teaspoons of grounded black and white pepper, optional but greatPut the fillet in aluminium foil and in the fridge. Depending on what you want, wait one or two days.
>scrape all the excess salt and sugar off the fish>one day wait is for thin cut sashimi >eaten as is >placed on top of all sorts of seafood>two or three day wait is a real salted fish>treat it as cuts of cold ham or beef roast>genuinely delicious with real mayo, light onions sauce, sweet full mustard and particular relishes. 
