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1
It's best to buy two sides of the same salmon, or at least two opposites sides that are fairly close in size.
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2
The above ingredients are for 1lb of salmon, so adjust (presumably) upwards as required.
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3
Defrost salmon and pat dry with paper towels.
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4
Remove any bones you detect with clean pliers.
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5
Lay flat on a baking sheet covered with plastic wrap, skin side down, so that you can easily flip one side onto the other, back the way they would be if it were a whole fish.
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6
Take the salt, sugar and pepper and mix thoroughly in a bowl.
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7
Evenly apply the salt/sugar/pepper mix onto the salmon flesh, being careful to cover every part, with a little less for the thin ends, and more on the thicker parts.
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8
Sprinkle the dill over the salted fish.
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9
Flip one side over onto the other making a sandwich.
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10
Place one end of a long strip of muslin underneath the fish.
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11
Roll the fish over toward you, and tug a little on the muslin to tighten. Repeat until out of muslin.
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12
You don't need to tug very hard, each time you do it the pressure increases more and more.
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13
Place the fish on the baking sheet to catch drips and place in the fridge.
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14
Turn once or twice per day for three days.
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15
Unwrap, and rinse off the cure mix and dill quick as you can so the salmon doesn't soak too much. Carefully pat dry with paper towels. This will keep for a week or freeze for 3 months.
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16
With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin.
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17
With practice you can become pretty good at this.
