Harlan Kilstein's Completely Keto Homemade Smoked SalmonPrint
The idea is to cover the fish in salt and the swerve. This is done by first covering a platter or dish or a piece of plastic wrap in half of the salt and swerve then placing the fish on top of it. Then you put the other half of the salt and sugar on top of the fish with the dill, peppercorn and lemon.
Wrap the dish totally in plastic wrap or just wrap the plastic wrap piece up totally and put something that will press down on the fish on top. Leave it in the fridge for a minimum of 2 days and a maximum of 4.
Serve by washing off all the salt and sugar from the fish and top again with dill.