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 pan. Top with a second hotel pan, and place the 5-lb. weight on top.

Cure the salmon for 3 days under refrigeration. After the third day, scrape off the cure and slice thinly.