Ingredients
- 1 lb salmon with skin, bones removed and cut into 2 fillets
- 2 tablespoons rock salt
- 2 tablespoons sugar
- 2 tablespoons white pepper
- 2 tablespoons black pepper
- 1 bunch dill weed (fresh)
- Crisp greens (optional)
- 4 tablespoons sour cream
- 4 tablespoons caviar
- Chives for “antennae” garnish
Instructions
1. Rinse salmon fillets and pat dry with
absorbent paper. In a small bowl, combine
salt, sugar, and peppers, mixing
well. Rub mixture over all surfaces of
salmon fillets. Arrange one fillet, skin
side down, in a shallow glass or enamel
baking dish; evenly spread half of the
dill over the salmon in the dish. Top
with remaining salmon fillet, skin side
up. Spread remaining dill weed over second
salmon fillet. Cover with plastic
wrap or aluminum foil, securing tightly.
Refrigerate for 4 days, turning salmon
every 24 hours.
2. To serve, scrape off seasonings and
pat salmon dry with absorbent paper.
Place fillets skin side down, on a wood
cutting board. With a sharp, thin, flexible-
blade knife, cut salmon into small
pieces (see photograph). Arrange 6
salmon pieces similar to the wings of
a butterfly (see photograph) on an
appetizer plate lined with crisp greens,
if desired. Fill a pastry/piping bag fitted
with a nozzle with sour cream; pipe
about 1 tablespoon sour cream in a
rounded rectangle shape in the center
of the “butterfly.” Spoon about 1 tablespoon
caviar over the sour cream, allowing
the sour cream to extend outward
from the caviar (see photograph).
Garnish the “butterfly” with 2 chives,
each about 3 inches in length, representing
the “antennae.”
3. Repeat process three
times for a total of 4 “butterflies” or
servings.
Serves 4