GRAVLAX (SALMON MARINATED IN DILL)

Ingredients:

• 3 lb Fresh salmon fillet -- center
• -cut, cleaned & scaled
• 1 lg Bunch Dill -- fresh, whole
• 1/4 c Kosher salt (coarse, or
• -regular is necessary)
• 1/4 c Sugar
• 2 tb White peppercorns (or black)
• -crushed

Preparation:

• Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or ask your fish delaer to do it for you.
• Leave the skin on.
• Place half of the fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserle.
• Wash and then shake dry the bunch of dill and place it on the fish.
• (If the fill is of the hothouse variety and not very pungent, chop the herb coarsely to release it`s flavor and sprinkle it over the fish instead.
• ) In a separate bowl, combine the salt, sugar and crushed peppercorns.
• Sprinkle this mixture evenly over the dill.
• Top with the other half of the fish, skin side up.
• Cover with foil and set a heavy plate or platter on top of it, slightly larger than the salmon.
• Weigh it down with cans or jars and refrigerate for at least 3 days, up to 7 days.
• Turn the fish over every 12 hours or so, basting with the liquid marinade that accumulates, separating the halves a little to baste the salmon inside.
• Replace the platter and weights each time. When the gravlax is finished, remove the fish from it`s marinade and scrape away the dill and seasonings. Pat dry with