Gravlax
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 lbs salmon fillet with skin on
2 tablespoons sugar
1 bunch Dillweed, coursely chopped
2 tablespoons kosher salt
1 teaspoon black pepper

Preparation

1 Clean and pat dry the fillet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt/sugar mixture; turn the piece over and rub the flesh with the rest of the mix. 2 Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days.  3 To serve, slice thinly on the diagonal and arrange on rye or dark brown bread.