This recipe brings out the richness of Kvarøy Arctic salmon and takes a short 20 minutes of prep time.  The only ingredients required are coarse kosher salt, pink peppercorns, dill and gin. This recipe is best if you leave it to cure for at least 36 hours – ideally three days in the refrigerator. You can be make it ahead! It is the perfect straight from the refrigerator recipe. Just slice and serve up anytime of the day! It is perfect for breakfast with bagels or toast, for lunch with a salad or for dinner with toast and vegetables!