Finely chop all ingredients except the salmon. Rub the salmon well with it, marinate with the lid closed for 2-3 days, turning every day to the other side.
Remove the marinade and cut the salmon into very thin slices, serve with toast, hash browns, dill mustard sauce, caviar, etc.
Preparation Tip:
Even pickled salmon will keep in the refrigerator for about 3 weeks.
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