Gravlax

Directions

1. 1
   In a small bowl, combine the salt, sugar and peppercorns.
2. 2
   Rub a handful of the seasoning mixture on both sides of the salmon fillet.
3. 3
   Set the salmon in a glass or ceramic dish, skin side down, and sprinkle the rest of the seasoning mixture on top.
4. 4
   Place the bunches of dill on the salmon and cover with plastic wrap.
5. 5
   Let stand at room temperature for 6 hours, then refrigerate for 24 hours.
6. 6
   Scrape off the dill and seasonings and pat the fish dry.
7. 7
   Using a long sharp knife, thinly slice the salmon fillet on the diagonal; do not slice through the skin.
8. 8
   Cut off the gray triangle at the bottom of each slice.
9. 9
   Arrange the salmon on a large platter, overlapping the slices slightly.
10. 10
    Cover tightly with plastic wrap and refrigerate for up to 6 hours.
11. 11
    Cut the salmon skin crosswise into 12 strips.
12. 12
    Set a large cast-iron skillet over moderately high heat.
13. 13
    When the pan is hot, add the salmon-skin strips and fry until lightly browned, about 45 seconds per side.
14. 14
    Drain on paper towels.
15. 15
    Set a dill sprig in the center of each strip of salmon skin and roll up the strips.
16. 16
    Garnish the gravlax platter with the rolls and serve with lemon wedges.