Instructions: Place the salmon fillet skin side down in a pyrex dish. Sprinkle with salt, peppercorns, & sugar. Place the dill over all. Sprinkle with aquavit & then place oil on top. Lay a piece of waxed paper over the fish & press with a weight. Refrigerate. Let marinate for 48 hours, turning once, if desired.

To serve, thinly slice on the diagonal. Serve with a plain boiled potato in its jacket & Mustard Dill Sauce. Mustard Dill Sauce: In a wooden bowl, mash the brown sugar, salt, granulated sugar, & dill. Add the red wine vinegar & gradually whisk in the salad mustard. Slowly dribble in the salad oil & whisk until the sauce is thick. Season to taste with salt, pepper, & Tabasco sauce.

SCANDIA

BEVERAGE: AQUAVIT

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