1 cup sugar
1 cup salt
1 lemon with rind
Fresh or dried dill
2 tablespoon Vermouth or Gin
1 pound of salmon
Step 2: Pour half the mixture in a glass pan and cover with dill. If you don’t have fresh dill use dried.
Step 4: Pour the remainder of the mixture on top of the salmon and place dill on top of mixture. Cover tightly with saran wrap.
Step 6: Rinse off sugar and salt mixture. Pat dry with a paper towel. To store left overs wrap tightly with saran wrap and keep refrigerated.
Step 7: Serve to your liking. I like to cut it into thin slices and put it on a blini with creme fraiche or on top of a salad (see above).