1/4 cup gin, tequila, or aquavit
Mustard Sauce (below) and sliced rye and pumpernickel bread for serving.
Sprinkle with gin.
Top with an even coating of dill.
Carefully put the two halves back together, so that the dill/sugar/salt mixture is sandwiched in the middle.
Put the package into the fridge, and and weight with a plate or small cutting board, and a brick, or some other heavy object (cans?). The more it is compacted, the better the texture will be.
After curing process, carefully open up the package, drain off the liquid. Salmon will look like this.
Scrape off the dill mixture, and rinse salmon well. With skin side down on cutting board, slice thinly against the “grain”, at a 45 degree angle with a very sharp knife (a sushi knife is ideal). Like this:
As you (slowly slowly) slice, using a sawing motion, arrange the slices on a platter, cutting off the skin as you go.
Fish will keep for about 10 days, well wrapped in the refrigerator.
Mix together, put in pretty bowl.