3# Sockeye salmon, filleted & pinbones removed 2 T brown sugar
2 t crushed black pepper 1-2 T brandy, gin, aquavit or vodka
3 T salt
1 T tarragon leaves
1 T dill
- Lay salmon, skin side down, on a plate. Sprinkle with salt, pepper & sugar. Spread dill and tarragon all over fish, then splash spirits on top. Sandwich the filets together, tail to tail, and wrap tightly in plastic wrap. Cover with another plate and place something on the plate that weighs about a pound- an unopened can of beans for instance. Refrigerate.
- Open every 12 hours and baste all over with the juices that will accumulate, then re-wrap tightly. On the 3rd day, when the flesh has lost all its translucence, slice as thinly as you are able- on the bias, and without the skin.
- Serve with bagels, crackers, pumpernickel- whatever you like, and enjoy!