Gravlax

1. 1

   Mix together all the ingredients except the salmon.

2. 2

   Place the salmon, skin side down, on a large sheet of plastic wrap.

3. 3

   Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it on).

4. 4

   Wrap the fish well in plastic.

5. 5

   Refrigerate for at least 24 hours and preferably 36.

6. 6

   Unwrap the salmon and rinse off the cure.

7. 7

   Dry, then slice on the bias.

8. 8

   Serve plain, with lemon wedges, or with Mustard Dill Sauce (page 608), thinned with a little sour cream.

No additional tips available.