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2 1/2 to 3 lb. fresh salmon
1 bunch fresh dill, chopped
1/4 c. salt
1/4 c. sugar
2 Tbsp. white peppercorns,

Cut fresh salmon in half lengthwise and remove bones.
Place one-half in shallow dish. Sprinkle with dill. Combine
salt, sugar and pepper. Sprinkle on fish evenly. Place other
half on top, skin side up. Cover with foil, set a plate on top
of foil and weight on top of the plate (food cans are good
weights). Refrigerate 2 to 3 days.
To Serve: Scrape dill and seasonings away. Slice
salmon thinly on diagonal. Serve with crackers, rye bread,

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