Umberto Menghi's "Salmon Fresco Marinado"                                                    Serves 8-10

Ingredients:

• 2-1 lb Salmon fillets, fresh; skin on (or any other kind of filet)
• 2 Tbsp coarse salt
• 1 Tbsp white peppercorn, crushed
• 2 Tbsp sugar
• 1 Tbsp gin
• 2 Tbsp olive oil
• 1 bunch fresh dill

Garnish:

• lemon wedges and dill sprigs

1. Rinse salmon fillets with cold water and pat dry with paper towel.
2. Mix the salt, peppercorns and sugar in a bowl. Rub this mixture into the salmon. Then rub the salmon fillets with the gin and olive oil.
3. Line a cookie sheet with a large piece of tin foil. Place one fillet skin side down on foil and cover top with fresh dill. Place the other fillet on top of the first, flesh side down. Top with another sheet of foil. Fold up foil to enclose salmon tightly. Place another cookie sheet on top of salmon and weigh it down with several large cans of tomatoes or other weights (10 lbs). Refrigerate for 48 hours, turning foil package every 8-12 hours.
4. Remove from refrigerator, remove weights, place fillets skin side down on cutting board and slice very thinly on the bias. Garnish with lemon and dill. Left over salmon may be kept refrigerated for up to 5 days.