“With your salt, grind in: dark lump sugar, peppercorn. Juniper berry and caraway if you have it,” he says, providing these things.

“Once the salt is in small diamond-shaped flakes, pour half of it over a bed of dill in your curing dish, and press the fish into that. Rub on top the remaining spice blend, top with dill, and press and weight a top over it.”