Makes: about 1/2 cup | Time: 10 minutes 1. Finely chop the pickle into very small pieces. 2. Roughly chop the capers. 3. Wash the green onion. Finely chop. 4. In a bowl, add mayonnaise. Add chopped pickle, capers, and green onion. Mix well. 5. Add salt and black pepper to taste. Stir until fully combined. 6. Let the sauce sit for 10–15 minutes to develop flavor. TIPS: - Chop everything finely for the best texture. - Add a few drops of lemon juice if you want a brighter taste. - Keep refrigerated and use within 2–3 days. SERVING IDEAS: - Perfect with fish, seafood, fries, or sandwiches.

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.