750 g salmon steak
70 g Dansukker Light Muscovado Sugar
75 g salt
10 crushed white peppercorns
10 crushed black peppercorns
300 ml roughly chopped dill
Scrape and dry the salmon steak. Freeze for at least 2 days. Mix the salt, sugar and pepper, then rub into the salmon. Cover the bottom of a shallow bowl with dill. Place the salmon steak on top with the skin downwards. Cover the salmon with the rest of the dill. Cover the bowl with clingfilm. Place the salmon in the fridge for 2 days, turning occasionally. Cut the salmon into thin slices and serve with mustard sauce, dill and lemon.
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