Instructions: Mix the salt, sugar, and pepper together. Spread 1/4 of the mixture and 1/3 of the dill in bottom of a pan. Place 1 fillet with skin side down in the pan. Add 1 tablespoon aquavite and spread over the fillet. Rub gently with another 1/4 of the mixture. Spread 1/3 of the dill on top.

Repeat the process with the second fillet, placing meat side to meat side.

Cover with parchment and place a plate on top. Turn both fillets after 24 hours. The salmon will be ready to serve after 48-72 hours. Serve the salmon thinly sliced with a garnish of sauce in a butter lettuce cup with a lemon wedge. sauc: Mix in a bowl the Dijon mustard, vinegar and sugar.

While constantly whipping, add the peanut oil slowly. Add the chopped dill and salt and pepper to taste.

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