Salmon Ingredients:

1 1/2 lbs tail piece or middle cut of slmon, de-scaled and filleted with skin left on

1 large bunch of dill

Assorted salad leaves to garnish

Curing Mixture Ingredients:

2 teaspoons black peppercorns, roughly chopped

2 teaspoons sea salt

1 tablespoon Billington's Light Brown Muscovado Sugar

1 tablespoon brandy

Wash the salmon filets and pat dry with kitchen paper.  Combine all the ingredients for the curing mixture together.  Place a few sprigs of dill in a shallow dish and put half of the fish - skin side down - on top of it.  Scatter over half of the curing mixture and rub into the flesh.

Top with plenty of dill sprigs.  Rub the other half of the fish with the remaining curing mixture and place it - skin sid up - on the first fillet, forming a sandwich of the whole fish.

Cover with foil, then put a weighted plante or basin on top.  Refrigerate for at least 36 hours, turning the fish over every 12 hours.  During the "curing" time, the pale pink flesh of the slamon is compressed and deepens to the color of smoked salmon.

To serve, pour off curing mixture, slice thinly and serve with our Mustard and Dill Mayonnaise.