• Two scaled, boned and surface-dried salmon fillets sandwiched skin side out with a mixture of 2 parts salt, 2 parts sugar, 1 part saltpetre (if available), and crushed white peppercorns, with a layer of dill weed also in the sandwich and laid beneath and on top. The thick part of each fillet is opposite the thin part of the other. They are then pressed together in a bowl with a board and weight and left in the refrigerator for 24 hours, turning the package a couple of times. Wash, dry and cut thin slices of the flesh for use as a hors d’oeuvre. The skin is cut in strips and dry-fried until crisp and served as a garnish with dill and lemon. Traditionally salmon blood was also rubbed into the flesh to give it a scarlet colour.


  • noun a Scandinavian dish of raw salmon pickled in salt, sugar and herbs, served sliced thinly with brown bread