- 1 lb salmon with skin, bones removed and cut into 2 fillets
- 2 tablespoons rock salt
- 2 tablespoons sugar
- 2 tablespoons white pepper
- 2 tablespoons black pepper
- 1 bunch dill weed (fresh)
- Crisp greens (optional)
- 4 tablespoons sour cream
- 4 tablespoons caviar
- Chives for “antennae” garnish
1. Rinse salmon fillets and pat dry with absorbent paper. In a small bowl, combine salt, sugar, and peppers, mixing well. Rub mixture over all surfaces of salmon fillets. Arrange one fillet, skin side down, in a shallow glass or enamel baking dish; evenly spread half of the dill over the salmon in the dish. Top with remaining salmon fillet, skin side up. Spread remaining dill weed over second salmon fillet. Cover with plastic wrap or aluminum foil, securing tightly. Refrigerate for 4 days, turning salmon every 24 hours.
2. To serve, scrape off seasonings and pat salmon dry with absorbent paper. Place fillets skin side down, on a wood cutting board. With a sharp, thin, flexible- blade knife, cut salmon into small pieces (see photograph). Arrange 6 salmon pieces similar to the wings of a butterfly (see photograph) on an appetizer plate lined with crisp greens, if desired. Fill a pastry/piping bag fitted with a nozzle with sour cream; pipe about 1 tablespoon sour cream in a rounded rectangle shape in the center of the “butterfly.” Spoon about 1 tablespoon caviar over the sour cream, allowing the sour cream to extend outward from the caviar (see photograph). Garnish the “butterfly” with 2 chives, each about 3 inches in length, representing the “antennae.”
3. Repeat process three times for a total of 4 'butterflies' or servings.