Rozanne Gold's Swedish Cured Salmon

This recipe is from Rozanne Gold's fabulous book "Recipes 1-2-3". Follow this link to read an interview with Rozanne and get more of her great recipes.

3 pounds of salmon, preferably the center cut 1/4 cup sugar 1 1/2 cups freshly chopped dill, stems included 1/4 cup kosher salt 1 tsp. fresh ground black pepper

Serves 8 to 10 people Remove all the small bones from the salmon with tweezers. Pat the fish dry. Rub the salmon flesh with 1/4 cup kosher salt, 1 teaspoon butcher-grind black pepper, the sugar and the shopped dill. Cover with plastic wrap. Weight down with a brick or other heavy object and refrigerate 48 to 72 hours. Before serving, scrape off the dill and seasonings. Slice on the bias as if it were smoked salmon. Follow this link for a book review of Rozanne's "Recipes 1-2-3".