(Exclusive to Irish Philadelphia)

• 1-2 lb salmon, with skin on pinbones and scales removed
• 4 cups kosher salt
• 1/2 cup brown sugar
• 3 T fresh dill chopped
• 1 oz whiskey
• Cracked black pepper

Season salmon with pepper, sugar and dill. Give it a good thick coating.

In a dish, put a 1/2 inch layer of salt. Lay the salmon skin-side down on the salt. Drizzle the whiskey over top. Top the salmon with more salt, making sure it’s completely covered. Keep in the refrigerator for 2-3 days.

Remove salmon from salt crust and rinse it off. With a very sharp, thin knife, slice the salmon as thinly as possible. Serve with brown bread and dill crème fraiche or sour cream. Garnishes are endless.

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