Serves: 10

Ingredients:

Directions:

Place the salmon side – skin side up – on a clean work surface. Combine the sugar, sea salt, chervill and black pepper in a small bowl. Place ½ of the
fresh dill over the skin of the salmon and sprinkle ½ of the seasoning mixture over the entire surface. Cover with a large piece of plastic wrap and
flip the salmon over to the other side.

Repeat the dill and seasoning mix process and cover with another piece of plastic wrap and very tightly secure the salmon with the plastic. Make sure
that it is wrapped well! Using a large piece of aluminum foil – tightly wrap the salmon package and place on a cookie sheet that has sides. Place
another cookie sheet on top of the salmon and place in the refrigerator. Weight down the top cookie sheet with 8 – 10 pounds of weights. Chill
in the refrigerator for 24 hours and then turn the salmon on its other side. Cover again with the cookie sheet and weights. Do this for 2 more
days – turning the salmon a total of three times. On the fourth day, after the salmon has “cured” or “pickled” - remove all of the wrappings and
dill and discard. Platter the salmon and slice very thinly down to the skin on the diagonal. Serve with chopped red onion, capers, lemon wedges,
sour cream, fresh chopped dill and brown bread.