Gravlax

1. 1

   Combine pepper, salt, sugar and dill. Place 1 salmon fillet, skin-side down, in a large shallow baking dish. Spread salt mixture over fillet, pressing down firmly. Place remaining fillet on top, skin-side up, pressing together gently.

2. 2

   Wrap in plastic wrap then place a small cutting board or plate on top. Add 2 lb of weight (e.g., 2-3 cans), cover with more plastic wrap and chill for 2 days. About every 12 hours, uncover and flip salmon fillets over. Spoon any juices that have collected over top.

3. 3

   Remove salmon from brine. Trim edges then cut into very thin slices.

No additional tips available.