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1
Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly. (I used a 9X13 baking dish).
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2
Place the salt, sugar, mustard and gin into a small bowl and mix well until combined and a smooth paste is formed.
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3
Spread the mixture over the salmon to cover completely.
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4
Sprinkle the dill over the mustard paste. Press onto the paste so that no salmon flesh is visible.
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5
Carefully turn the fish over so that the skin is now facing up.
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6
Cover the dish with cling film/plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish. Repeat the process with another layer of cling film.
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7
Apply weight to the top of the fish to press it down into the dish, using filled jars or cans or any other weights.
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8
Transfer the fish to the fridge and leave for 2-3 days. (I did mine for the full 3 days).
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9
At serving time, remove the fish to a cutting board, skin-side down. Brush off the dill from the salmon.
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10
Using a sharp knife, carefully cut very thin diagonal slices of the salmon.
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11
Place on a serving dish and enjoy.
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12
Any remaining can be wrapped in cling film and refrigerated.
