Place a lake trout or salmon fillet (cleaned, scaled, and with small bones removed) skin-side down in a plastic marinating container. Use a 2-piece, top and bottom tightly fitting container for marinating).

Cover the fillet with the mixture above, putting extra on the thickest part of the fillet.

Lay the dill weed over the top (you can't put too much).

Put the top on tight and place in the refrigerator for 3 days, turning over every day. Take out and drain off the liquid, rinse well and pat dry.

Cut into 6" chunks and place in zip-lock bags to freeze. To serve 1/2, thaw the fillet then cut into thin slices leaving the skin on the table.

Place some thinly sliced onion rings on buttered rye bread, then top with the slices of fish.

Enjoy! This fish can be frozen up to 3 months.

Submitted by: D.R.K. Canada