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