INGREDIENTS

INSTRUCTIONS

Tell your fishmonger what you are making and he will help you to
prepare the fish. Be sure there are no small bones in the fish.  Gently
rub your hand along the cut flesh of the salmon in both  directions and
you will discover any small bones. Pluck them out one  by one with a
pair of small long-nose pliers. Mix all the ingredients  for the curing
salt in a bowl. Lay the two fillets side by side, skin  side down, on a
plastic tray and sprinkle with the curing salt. Place  the chopped dill
on top of one of the fillets and put the other  fillet on top, like a
sandwich. Wrap the entire fish with plastic  wrap and then with
aluminum foil. Place a small wooden board on top  and put a clean brick
on top as a weight. Place the whole works in  the refrigerator to cure
for 2 days. To prepare for serving, slice  each fillet into very thin
pieces across the grain, thus removing the  slice from the skin. This
will take a very sharp knife. Mix together  the ingredients for the
dressing. Arrange the slices on a platter and  top with the dressing.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-14-1991
issue - The Springfield Union-News  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
07-10-1994  Recipe by: Jeff Smith  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 390
Calories From Fat: 169
Total Fat: 18.9g
Cholesterol: 52.2mg
Sodium: 5504.1mg
Potassium: 401.1mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: 11.2g
Protein: 41.5g