500 g of cod fillet (with the skin)
2 spoons of mustard
12 g of sea salt
10 g of sugar
1 dl of vodka
juice of 1 lemon
4 spoons of dill weed, finely chopped
Dry the fish and put with the skin down on a plate. Cover the top with
mustard, sea salt, sugar and sprinkle with vodka and lemon juice. Put some
dill weed on the fish and cover with plastic. Put a heavy plate on the
dish and marinate for 12 hours in the fridge.
Cut the fish into thin slices. The skin should not be eaten.
Serve with toast and a green salad.