Instructions: Cut salmon in half, remove any bones. In blender, whirl salt, sugar and peppercorns blend. Rub half of spice mixture with half the fish. Place skin side down in glass dish, spread dill over all. Rub remaining spice over other piece of fish and place on top of dill, skin side up. Cover with foil. Place plate on top of fish and weight on top of plate. Refrigerate 48 hours. Turn fish every 12 hours and baste both pieces with the jus. Cut diagonally and serve with bagels, cream cheese, onions and capers.

Jeanne P. Kaufman
Beaufort

Holiday Gift Guide and Recipes - Appetizers/Beverages

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