Preparation:
1․ Using a fine grater, grate the zest from the lemon, taking care not to touch the white layer underneath.
2․ Mix the salt and sugar and rub into the fish on all sides. Place in a bowl and sprinkle with the zest.
Use normal salt, not too fine. You can also add some chopped dill and sprinkle over the fillets.
3․ Cover the fish with a lid or foil. Place it in the refrigerator for 12 hours.
4․ Before serving, rinse and pat dry with paper towels.
