The process is simple : bury a salmon fillet in a spice mix , mummify it in plastic wrap , and throw it in the fridge . Dig it up two days later and the flesh emerges silky , sliceable , and subtly perfumed .

烹饪过程很简单：把三文鱼混到备好的香料里拌匀，然后用保鲜膜裹起来，放到冰箱里冻着；两天后，把鱼取出来，这时候的鱼肉已经变得很光滑，很好切，还有淡淡的香味。