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This is a traditional Scandinavian dish consisting of raw salmon cured in salt, sugar and dill.
Servings: 10
Calories: 155


  • 2 lb fillets of salmon
  • 3 tbsp dill
  • 3 tbsp sea salt
  • 2 tbsp caster sugar
  • 1 3/4 oz crushed black peppercorns
  • 4 tsp whisky or aquavit
  • garnished with lemon wedges and lime dill and yogurt sauce


  • Place one fillet, skin side down, in a deep earthenware or stainless steel dish. Sprinkle with the chopped dill, the salt, sugar, crushed peppercorns and alcohol and lay the corresponding fillet on top, skin side up.
  • Cover with clingfilm, place a weight on top and refrigerate for 48 - 72 hours, turning it every 12 hours and basting with the marinade that accumulates, separating the fillets to baste inside.
  • Remove the fish from the marinade, scrape off the dill and seasonings and dry with kitchen paper.
  • Carve into very thin slices diagonally and serve garnished with lemon wedges and lime, dill and yogurt sauce.
Calories: 155 kcal
Carbohydrates: 6 g
Protein: 19 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 50 mg
Sodium: 2134 mg
Potassium: 512 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 73 IU
Vitamin C: 1 mg
Calcium: 34 mg
Iron: 1 mg
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