-
1
Rinse the fillets in cold water and pat them dry with paper towels.
-
2
Crush the caraway seeds, aniseed, juniper berries, red pepper flakes, and black peppercorns using a mortar and pestle.
-
3
Or place the spices on a cutting board or other hard surface and crush them with the underside of a heavy skillet.
-
4
Combine with the salt, sugar, and dill.
-
5
Place one of the fillets skin side down in a deep ceramic dish just big enough to hold the fillets.
-
6
Rub the fillet with half the spice and dill mixture.
-
7
Rub the other fillet with the remaining mixture and place it skin side up on top of the first, creating a salmon'sandwich' with all the spices and dill in-between.
-
8
Pour the aquavit on top, cover the dish with plastic wrap, and place a heavy weight, such as two heavy plates or a saucepan, on top of the fish.
-
9
Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.
-
10
To serve, dust off some of the spices and slice the fish into thin slices, on the diagonal- the way they cut smoked salmon, with a sharp thin knife.
-
11
Serve with mustard sauce and dark rye bread, for open-faced sandwiches, or with mustard, pickles, and capers.
