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For the gravlax:
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Three days before serving, combine the sugar, salt, pepper, juniper berries, and herbs in a small bowl.
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Place the salmon skin-side down in a pie tin, cover with the lemon peel, and sprinkle evenly with the spice and herb mixture.
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Cover the salmon completely, so it doesnt show through the mixture.
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Rub with the olive oil.
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Cover with plastic wrap and weigh down with another pie tin and a few heavy cans (juice cans are good).
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Refrigerate and begin to check for doneness after 2 days; allow to cure up to 3 days, When done, the fish will be firmer to the touch and slightly darker than when raw.
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Pour off excess liquid daily, if necessary.
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For the marinated cucumber:
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In a small saucepan over low heat, combine the vinegar and sugar and heat gently, stirring occasionally, until the sugar is dissolved.
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Remove from the heat and allow to cool to room temperature.
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Pour the cooled mixture over the cucumber slices and marinate at room temperature for 30 minutes.
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Drain the cucumber and reserve.
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To serve:
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Scrape off the cure and cut the salmon on the diagonal in very thin, skinless slices, as you would smoked salmon.
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Place 3 slices on each chilled plate, along with a small mound of cucumber.
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Serve the mustard-dill sauce on the side.
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Variations:
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For salmon, substitute tuna or striped bass.
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If you have made Lemon Confit, sprinkle some of the lemon-flavored salt over the salmon.
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Serve gravlax:
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On a bed of mixed greens; on dark bread or crackers, as a canape; cut into 5- or 6-ounce fillets and grilled, over greens.
