Salmon: must be fresh. Fileted. Leave skin on, cut off head & tail, scrape membrane off belly
Procedure: Lay pine branches in big, pan
Top with dill
Lay salmon filet skin side down.
Spread with mixed spices as above (**) and lots of scissored dill
Do the same to other filet and place on top of first filet, skin side up,
Cover generously with dill, then pine branches.
Cover with board and heavy weight on top.
Place in cellar for 24 hours, (If too warm, leave only 12 hrs. then in fridge, then again 12 hrs. in warmer temp.)
When ready, cut in 1 inch slices.
Serve with sliced lemon and a mustard sauce.