It’s so easy to make it more or less makes itself in the fridge. 

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You will need:


1 side of the best quality wild salmon, skin left on

1 large bunch dill, chopped finely

2 tablespoons pink peppercorns, crushed slightly in a mortar

1⁄2 cup white sugar

1⁄2 cup Maldon salt

3 tablespoons cognac or vodka

  1. Mix dill, peppercorns, sugar, and salt in a bowl.
  2. Lay salmon out on a flat dish and press mixture onto the fish, patting it down firmly as you go.
  3. Slowly pour the liquor over the fish, then cover with plastic wrap.
  4. Place in the fridge for 48 hours, turning every 12 hours.
  5. Slice thinly and serve with sweet mustard and 2 tablespoons of chopped dill on top.
  6. Use a cookie cutter to make the bread trees.


Serve with sweet mustard with dill and dark bread cut into the shape of trees with a cookie cutter.

Photography by Susanna Blavarg

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