Technical Stages :

• Peel and bone the salmon.
• Coarsely chop the dill and mix it with the salt. Spread the dill salt on a dish. Put the salmon fillet on top of it and cover with more salt.
• Let sit in the fridge for 4 hours.
• Rinse under running water and pat dry.
• Cut in 5 mm-thick slices and serve with toasted baguette and butter.
• Note:
• You can also serve this appetizer along with a small roman lettuce.