At this time of year all the big supermarkets offer salmon at half price...
- if you buy a whole one, so the solution to get a whole fish for the price of half ...
is to fillet and pin bone the both sides...
slice one side in two and place the first half skin side down on a length of cling film...
get some decent sea salt...
and, using this recipe from the Rick Stein's latest and excellent fish cookery book...
prepare the cure mixture of salt, fresh dill, sugar and a good dash of brandy, vodka or whiskey...
cover the first side of salmon with the cure and place the second half skin side up...
to form a sandwich...
wrap the fillets up tight in the cling film and leave for at least three days in the run up to Christmas Day turning over every 12 hours - a good dose of brine will be drawn out of the fish which can be drained off later - then slice very thin and savour the flavour accompanied by a mustard and dill sauce!
The other fillet can be cut into steaks.