Ingredients

1 pound (455 g) skin-on arctic char fillet, pinboned (or you can use sockeye salmon)

　　1/3 cup (65 g) packed brown sugar

　　1/3 cup (65 g) granulated sugar

　　1/3 cup (75 g) salt

　　1 tablespoon peppercorns

　　3 tablespoons gin

　　1/2 cup (20 g) chopped fresh dill

　　

Step 1

If you have 1 fillet, cut it into 2 equal pieces. If you have 2 fillets, they should be of equal size. In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste. Divide the paste evenly among the 4 sides of the fish pieces. Using half of the dill, cover the flesh side of both pieces, and then join the sides together. Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed. Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.

　　

Step 2

Remove the fish from the bag, rinse well under cool water, and pat dry. Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.

　　

Step 3

Remove the fish from the bag, slice thinly, and serve.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.