Prep. time: 20 minutes 
Waiting time: 48 hours
Cooking time: None

Tip: Cannot be frozen

Raw cured salmon needs no sauce because of its subtle flavour and fine texture, but in Finland, the mustard dill sauce is a classic accompaniment.

1. Fillet the salmon if you purchased it whole, keeping the skin on.
2. Pat the fillets dry with paper towel but do not rinse the fish.
3. Choose a plate large enough to hold the fish and sprinkle with coarse salt.
4. In a bowl, mix coarse salt, sugar, pepper and half the bunch of dill finely chopped.
5. Put the first fillet on the plate, skin-side down on the salt;. Sprinkle with the seasoning mix. Cover with dill twigs.
6. Season the second fillet with the remaining seasoning mix. Put on top of the first fillet, skin-side out.
7. Wrap tightly in plastic wrap. Put a weight on top of the fillets and keep in a cool place.
8. Just before serving, remove the plastic wrap and scrape off the excess seasoning if necessary.
9. Cut on the bias into very thin slices.

A white Burgundy such as a Moreau Chablis 1997