Instructions: Mix the sugar and salt. Trim the salmon fillet and remove the small bones with a tweezers, leaving only the skin on. Pat the fish dry. Sprinkle a shallow dish, long enough to hold the salmon fillet, with half of the sugar & salt mixture. Place in the salmon fillet skin up, cover with the remaining mixture.

Add the vinegar, cover with plastic film and reserve in the refrigerator for 48 hours, turning the salmon every 8 hours.

Remove the salmon from the brine, rinse under cold water and pat dry with a paper towel, discard the brine. Rinse the shallow pan, dry then add in one half of the olive oil and vegetable oil, place the salmon skin down, top with the scallions, fresh dill, coriander, white peppercorns, cover with the remaining oils.

Wrap in plastic film and refrigerate for 3 days.

When ready to serve, remove the salmon fillet from the marinade, wipe off most of the herbs, spices and oil.

Slice the salmon of the diagonal into thin slices, as you would smoked salmon.

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