Swedish Gravlax
(Fillet or have filleted by the fishmonger, leaving the skin on)

1 salmon (4 to 5 pounds)

Mix together:
2 1/2 cups sugar
1 1/2 cups salt
2 Tbspns. of crushed white peppercorns
1 Tbsp. black pepper

Rub fillets all over with this mixture: On the flesh side of one of the fillets, lay:
2 cups coarsely chopped fresh dill, including stems.

Sprinkle with:
2 Tbspns. brandy, aquavit, plain or lemon-flavoured vodka, or other spirits.

Lay the other fillet flesh side down on top of the dill-covered fillet. Wrap in plastic wrap or cheesecloth, sprinkling the outside with any scraps of dill or remaining salt mixture. Place on plate, cover with another plate, and top the whole package with 3 or 4 pounds of weight. Refrigerate. Twice a day, open package and baste the fish all over with the juice it has exuded. Wrap it up again. The gravlax is done when it is opaque, usually in 3 days but it could be 2 or 4. Thinly slice. Serve with:

Mustard sauce/or mustard mayonnaise:

Gravlax keeps well, covered and refrigerated for several days. To keep gravlax in the refrigerater be sure and pour off all the brine -- otherwise it will get too salty. PS: Wipe the skin side clean and remove the wilted dill before serving.