Gravlaks

• 1 (2 lb.) unskinned salmon fillet
• 1/4 c. salad oil
• 1/3 c. each: sugar and salt
• 1 1/2 Tbsp. whole white pepper, coarsely crushed
• 1/4 c. cognac (optional)
• 1 small red onion, thinly sliced
• 2 to 3 c. packed fresh dill sprigs
• lemon wedges

1. Rub fish with oil.
2. Mix sugar, salt and pepper.
3. Lightly rub on fish.
4. Lay fish, skin down, in glass baking dish.
5. Pat rest of mixture on top of fish; spoon cognac over it.
6. Place onion and 2 cups dill on top of fish.
7. Cover dish with plastic wrap.
8. Chill 12 hours, basting fish with accumulating juices 3 to 4 times.
9. Turn fish over with onion and dill under it.
10. Cover and chill 12 more hours, basting with juices 3 to 4 times.
11. After 24 hours fish is ready to serve.
12. Slice paper thin or remove from brine and keep in refrigerator.

salmon fillet, salad oil, sugar, white pepper, cognac, red onion, dill sprigs, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475270 (may not work)