*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Fresh salmon fillet -- center
                         -cut, cleaned & scaled
    1       lg           Bunch Dill -- fresh, whole
      1/4   c            Kosher salt (coarse, or
                         -regular is necessary)
      1/4   c            Sugar
    2       tb           White peppercorns (or black)
   Cut the salmon in half lengthwise and remove the
   backbone and the small, freebones, as well, or ask
   your fish delaer to do it for you. Leave the skin on.
   Place half of the fish, skin side down, in a deep
   glass, enamel or stainless steel baking dish or
   casserle. Wash and then shake dry the bunch of dill
   and place it on the fish. (If the fill is of the
   hothouse variety and not very pungent, chop the herb
   coarsely to release it’s flavor and sprinkle it over
   the fish instead.) In a separate bowl, combine the
   salt, sugar and crushed peppercorns. Sprinkle this
   mixture evenly over the dill. Top with the other half
   of the fish, skin side up. Cover with foil and set a
   heavy plate or platter on top of it, slightly larger
   than the salmon. Weigh it down with cans or jars and
   refrigerate for at least 3 days, up to 7 days. Turn
   the fish over every 12 hours or so, basting with the
   liquid marinade that accumulates, separating the
   halves a little to baste the salmon inside. Replace
   the platter and weights each time. When the gravlax is
   finished, remove the fish from it’s marinade and
   scrape away the dill and seasonings. Pat dry with
   paper towels. Or leave the dill and seasonings in
   place. Place the separated halves skin side down on a
   carving board and slice the salmon thinly on the
   diagonal, detaching each slice from the skin. Gravlax
   is served as part of a smorgasbord or as an appetizer
   and is usually accompanied by a mustard-dill sauce
   (see recipe). When gravlax is presented as a main
   course, it is garnished with lemon wedges as well as
   the mustard-dill sauce and served with toast and
   perhaps a cucumber salad.
                    - - - - - - - - - - - - - - - - - -