2 x 1 lb/450g salmon fillets from the tail end, skin on 3 Tbs. coarse sea salt 1/2 Tbs. black peppercorns 3 Tbs. sugar 2 bunches fresh dill For the sauce: 2 Tbs. clear honey 6 tsp. Dijon mustard 2 Tbs. white wine vinegar 6 Tbs. sunflower oil 1 Tbs. fresh dill, finely chopped salt and freshly ground white pepper lemon twists and dill sprigs for decoration
Instructions
1) Rinse the fish fillets and pat dry. Lay fillets on a worktop. Crush sea salt, black peppercorns and sugar together in a pestle and mortar and spread evenly on the two fillets.
2) Chop dill finely and press on to the flesh of both fillets, so that they are completely coated. Place one fillet on top of the other, coated flesh sides together. Wrap fillets in foil.
3) Transfer to a shallow dish and place a board over it with a few weights on top to act as a press. Refrigerate for at least a day-2 days if possible, turning the foil parcel over every now and then so that the juices can run from one fillet to the other.
4) For the sauce, mix honey, mustard, vinegar and oil together and sprinkle in the finely chopped dill. Season with salt and freshly ground white pepper and stir thoroughly. Reserve.
5) Unwrap foil parcel and separate the fillets. Cut thin slices at an angle down towards the skin of the fillet and arrange on serving plates. Decorate with lemon twists and dill sprigs. Pour sauce into a pot and serve separately.
