Ingredients

1 1/2-2 lb tailpiece Salmon

Method

Slice the piece of salmon in half, carefully, and remove the back bone and any little bones, but leave the skin. Rinse very quickly, dry well and put the first piece, skin side up , in a dish. Mix salt, sugar, pepper and brandy together. Rub about a quarter of this into the skin of the first piece, turn it filleted side up and rub in half the mixture; sprinkle liberally with dill weed and put the second piece on top, filleted side down. Rub the rest of the mixture into the skin, and sprinkle more dill weed. Put a piece of foil on top, then a couple of tins as weights. Leave for at least 12 hours, and at the most 4 days, in the refrigerator or in a very cool place.

To serve, drain the pieces and slice them diagonally or horizontally starting at the thick end. Serve with thinly cut wholemeal or rye bread, and butter, with lemon quarters. In Scandinavia, this mustard sauce usually accompanies pickled salmon