3-1/2 or 4 lbs. salmon
|Preparation - Directions:||
Scale and fillet salmon leaving skin on. Place one fillet in an enamel pan. Place the coarsely chopped dill on it, sprinkle the mixture over the dill and place the other fillet on top, creating a sandwich. Top the fish with brandy and cover with heavy-duty foil. Place a board over it and weight it down with something heavy (i.e., gallon of water). Refrigerate.