Gravlax

• 2 cups packed, coarsely chopped dill (1/2 lb)
• 1/2 cup Kosher salt
• 1/2 cup freshly cracked pepper
• 1/4 cup sugar
• One salmon filet with skin, 4 1/2 lbs
• 1 oz Aquavit (optional)
• For Dill Cream:
• 1 cup Creme Fraiche
• 2 large shallots, minced
• 2 t lemon juice (careful to not make it runny)
• Salt & Pepper
• 2 bunches dill, chopped (1/4 cup)
• OR
• For Caraway Cream:
• 1T caraway seeds
• 1 cup creme fraiche
• Salt & White Pepper
• 1 loaf rye or pumpernickel bread
• Caviar for garnish (optional)

1. 1. In a large bowl combine the dill, s & p and sugar. Mix well. Spread about 1/4 of the mixture 1/4" thick in a baking pan with sides.
2. 2. Place the salmon skin side down over the mixture. Pack the remaining mix over the salmon, more on the thickest parts.
3. 3. Cover with plastic wrap, put another baking sheet on top and weight it down with heavy cans.Refrigerate for 2 days.
4. 4. Remove the cans and pan, scrape away most of the dill. Place on a clean pan, drizzle with Aquavit and cover with clean plastic wrap. Refrigerate 1 day. Slice thin.
5. Dill Cream
6. 1. Combine everything but the dill. Just before serving, stir in the dill.
7. OR
8. Caraway Cream
9. 1. Toast caraway seeds till fragrant. Cool and crush in a mortar and pestle. Mix with creme fraiche, S & P.

dill, kosher salt, freshly cracked pepper, sugar, skin, cream, fraiche, shallots, lemon juice, salt, dill, or, caraway seeds, creme fraiche, salt, bread

Taken from www.epicurious.com/recipes/member/views/gravlax-51469111 (may not work)