Although this recipe works well with the unusual meaty white flesh of pike, the same principles can be transferred to the rather more usual salmon or trout . . .
Cut the fillet into two equal sized pieces (if using pike, make sure any ‘pin bones’ (ribs) have been removed, using pliers if necessary). Mix the sugar and salt and place a 1cm layer over the bottom of a suitably shaped non-corrosive container. Place one fillet, skin-side down, on the mixture and scatter finely-chopped herbs over the flesh. Cover with another 1cm layer or salt and sugar. Scatter more herbs over the top and place the other fillet, flesh-side down on top to make a sandwich. Cover with another layer of salt and sugar. Place a plate on top and weight lightly (about 500g). Place in the fridge for 12 hours. Pour off the liquid and return to the fridge for another 12 hours. Remove and quickly rinse off the salt/sugar cure. Slice thinly and serve like smoked salmon with lemon and lightly toasted rye bread. The lightly pickled flesh will keep for up to three or four days in a sealed container in the fridge.