Gravlax

Directions

1. 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. 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. 3
   To serve, slice thinly on the diagonal and arrange on rye or dark brown bread.