This tastes delicious served on Norwegian rye bread, with mustard for spreading.

Serves: 24Hands-on: 20 minutesTotal: 2 days 20 minutesDifficulty: Medium

Serves: 24


  • 2 salmon fillets, about 1½ lbs. each
  • 2 Tbsp. capers
  • 6 Tbsp. granulated sugar
  • 6 Tbsp. salt


  • Rinse the salmon fillets and pat dry with paper towels. Check over the fillets for any small bones and remove them with tweezers. Rinse the capers and cut in half.
  • In a small bowl, combine the sugar and salt. Lay the salmon so that the fleshy side is on the bottom. Season the top half of the fillets with the sugar and salt mixture, using your fingers to rub it in. Wrap each of the fillets in aluminum foil and place in a resealable plastic bag. Seal the bag, place the fillets in the refrigerator and leave for 2 days.
  • To serve, unwrap the aluminum foil and drain off any excess water. Cut the fillets into thin pieces. Sprinkle the capers over top.