Gravlox
From: "The Silver Palate" by Julie Russo and Sheila Lukins

3 lb. Salmon; fresh, center cut
2 bunches Dill
1/4 cup Kosher salt
1/4 cup Sugar
2 TBS White peppercorns
Lemon; wedges
Pepper; black for garnish

Place 1/2 of the fish, skin side down, is a deep-glass dish. Spread dill over the fish. Sprinkle dry ingredients over dill. Top with matching other half of fish, skin side up.

Cover with foil and weigh with a large board and a five lb weight. (I use a heavy book over a platter) Refrigerate for 48 to 72 hours, turning the salmon and basting every twelve hours with the accumulated juices.

To serve, remove the fish from the marinade, scrape away the dill and spices, pat dry. Slice salmon thinly on the diagonal and serve.

Pam