Salmon gravlax with rum, cinnamon and tangerine flavors

Preparation:

1. Remove the salmon fillets without removing the skin.
2. Carefully remove all small bones and wipe dry without washing.
3. Place the first fillet, skin side down, in a flat but large enough container.
4. Sprinkle abundantly with the salt and sugar mixture and the drops of rum, cinnamon and mandarin aroma.
5. Place the second fillet on top, skin side up.
6. Place a plate and heavy weights on top.
7. Marinate in a cool place for at least 24 hours, turning halfway through.
8. To serve, cut thin slices on the bias, stopping just before the skin.
9. A sauce can be made to accompany the meat, with beaten cottage cheese, dill and a little lemon.