Step 1

Check the salmon for pin bones.

Step 2

Place the fillet a the casserole, on double layer of saran and coat skinless side with all ingredients, letting some spill over to coat the sides.

Step 3

Wrap tightly and refrigerate for about 3 days.

Step 4

Every day, turn the salmon once in the morning and once at night.

Step 5

When ready to prepare take the salmon out and scrape off all marinade ingredients.

Step 6

To serve, thinly slice on a sharp angle, leaving the skin behind.

Step 7

Fold the pieces, or lay them flat and overlap them.

Step 8

Garnish with extra dill, lemon peel and cracked pepper.