|1 lb chunky piece of salmon, or substitute firm white fish such dorado|
|1 heaped tblsp dried dillweed|
|1 heaped tblsp brown sugar|
|1 heaped tblsp coarse sea salt|
Mix together all the ingredients apart from the fish. Rub the mixture into the fish, and place into a ziplock bag. Leave to cure in the refrigerator for several days, draining out any liquid that accumulates during that time.
The fish will be ready to eat in a few days, but can be left for a couple of weeks for a stronger flavour. Slice very thinly, as for smoked salmon and serve on blinis or bagels with cream cheese and champagne.
Tip: If the salmon is too salty for your taste, rinse the fish, rub in some more sugar, and leave to cure for a few more days.