Lay one whole raw fillet of Salmon skin down in a shallow dish
Pour over 1 cup brandy or cognac
Chop 2 tbsp fresh coriander - sprinke over fillet
Crush 3 cloves of fresh garlic & sprinkle over fillet
Grind liberal ground peper & course sea-salt over fish
Cover with cling-wrap. Lay a bread board or what ever
will fit within the dish & top with a couple of house bricks.
Chill 48 hours - slice thinly to serve.


Compliments of Helen Highwater's
Nikau Palm Cook Book
Great Barrier Island