Lightly salted salmon

It only at first glance seems like an almost impossible task - to cook lightly salted salmon yourself. Actually, it is very simple and divinely delicious - any Swedish hostess will confirm this. We got this recipe from Marianne Hultberg , who for many years worked in Moscow as a cultural advisor to the Swedish Embassy.

Ingredients

• 1 large fresh salmon (start cooking 24-48 hours before serving)
• For the marinade, for 1 kg of salmon fillet:
• 500 g dill (5 large bunches)
• 1 tbsp. l. salt
• 1 tbsp. l. Sahara
• 2 tbsp. l. vodka

Directions

1. Remove tail and head from salmon (you won't need them in this recipe). Rinse the fish inside and out, dry thoroughly with napkins or a towel. Keeping the skin intact , cut into two fillets . Remove all rib bones carefully.
2. Rub the fillet on the "open" side (where there is no skin) with vodka.
3. Chop the dill very finely. Mix with salt and sugar. Spread the mixture evenly over one half of the fillet.
4. Cover with the other half, press down. Wrap in plastic, place in a container, press down on top with a not very heavy load. Leave at room temperature for 2 hours, then refrigerate for 1–2 days.
5. Then shake off all the marinade from the fish, wipe with paper towels, chop thinly and serve.