Recipe will make 6 sandwiches
Here, I have substituted another Great Lakes fish for the Danish version that uses salmon.
- 2 1-pound steelhead fillets
- 2½ tablespoons sugar
- 2½ tablespoons coarse salt
- 1 large bunch dill, coarsely chopped
- 1 teaspoon coriander seed, crushed
- ½ teaspoon ground cumin
- ½ teaspoon mustard seed, crushed
- ½ teaspoon fennel seed, crushed
- ½ teaspoon black pepper, crushed
- 6 slices of rye bread
- Honey Mustard
Pat fillets dry and lay side by side, skin side down. Combine salt, sugar, and spices. Rub onto flesh side of fish. Place dill over 1 fillet and place other fillet on top, keeping the flesh sides are together. Place in glass casserole and place in a large plastic bag. Press air out and seal shut. Place a cutting board on top of the stack and add a weight, such as a brick on top. Refrigerate for 3 days, flipping stack every 12 hours. After three days, cut the fillets into several pieces, wrap separately and freeze at least 24 hours. To serve, thinly slice still-frozen fish and place on top of rye bread covered with a thin layer of honey mustard.