Gravlax

Ask your fishmonger to fillet the salmon and remove the backbone and small pin bones.

Place one fillet, skin-side down, in a deep glass, enamel, or stainless, baking dish. Chop the dill and press into the flesh of the fish.

In a separate bowl mix together salt, sugar, and crushed pepper. Cover the fillet with this mixture. Place the other fillet on top, skin-side up, and wrap in plastic, and then in aluminum foil. Place a heavy platter on top of the fish with 4 cans on top, this makes it easy to distribute the weight. Refrigerate for 48 hours, up to 3 days. Turn the fish every 12 hours, basting in the natural juices that are released during the process. Be sure to separate the fillets so all the flesh is basted.

After the allotted time, remove the fish from the cure, wipe off the dill and salt mixture, pat dry with paper towels. Slice the salmon, on the bias, very thinly, and serve with the accompaniment of your liking, such as mustard sauce with toast points.

This recipe yields ?? servings.