Gravlaks

Directions

1. 1
   Rub fish with oil.
2. 2
   Mix sugar, salt and pepper.
3. 3
   Lightly rub on fish.
4. 4
   Lay fish, skin down, in glass baking dish.
5. 5
   Pat rest of mixture on top of fish; spoon cognac over it.
6. 6
   Place onion and 2 cups dill on top of fish.
7. 7
   Cover dish with plastic wrap.
8. 8
   Chill 12 hours, basting fish with accumulating juices 3 to 4 times.
9. 9
   Turn fish over with onion and dill under it.
10. 10
    Cover and chill 12 more hours, basting with juices 3 to 4 times.
11. 11
    After 24 hours fish is ready to serve.
12. 12
    Slice paper thin or remove from brine and keep in refrigerator.