Gravlax II

• 2 12-3 lbs fresh salmon
• 1 bunch fresh dill, chopped
• 14 cup salt
• 14 cup sugar
• 2 tablespoons white peppercorns, crushed

1. Cut fresh salmon in half lengthwise and remove bones.
2. Place one-half in shallow dish.
3. Sprinkle with dill.
4. Combine salt, sugar and pepper.
5. Sprinkle on fish evenly.
6. Place other half on top, skin side up.
7. Cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights).
8. Refrigerate 2 to 3 days.
9. To Serve: Scrape dill and seasonings away.
10. Slice salmon thinly on diagonal.
11. Serve with crackers or rye bread

salmon, dill, salt, sugar, white peppercorns

Taken from www.food.com/recipe/gravlax-ii-5420 (may not work)