Yield: 1 salmon fillet 1 salmon fillet with skin on/pin bones out 1 cup Quebec maple sugar ½ cup kosher salt 2 Tbsp. crushed white pepper ⅓ cup brandy 1 bunch fresh dill Chop dill roughly. Brush the salmon with brandy. Mix together maple sugar, pepper and kosher salt to create a rub. Then, rub evenly over the salmon. The layer should be slightly thinner at the tail. Cover with chopped dill. Wrap the salmon in cheesecloth and place it in a perforated hotel pan set in a regular hotel ...
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