How to make a Rawpickled Salmon fillet

1-2 kg fresh and whole salmon about 50 gr marine salt 20-30 gr sugar grinded white- and black pepper chopped fresh dill other favourite herbs

Fillet the salmon and remove rib-bones. Blend salt, sugar, peppers and herbs. Put other fillet in foil skinside to downside. Cover whole fillet with spices and dill. Press the other fillet against spiced fillet skinside to upside. Wrap fillets tightly in plastic foil or in foil and put the package in the fridge for abobut 18 hours. When done, scrape off some of the spices and cut thin slices. Excellent with fresh rye bread! BON APPETIT!