Dilled Salmon Gravalax

• 3 pounds salmon filet with skin
• 1 1/4 tablespoons salt
• 3/4 tablespoon sugar mix with salt
• 2 teaspoons dried dill weed
• 3 tablespoons cognac or brandy
• sprig fresh dill

1. Pull out bones with tweezers.
2. Trim off jagged edges
3. From the large end and going parallel to slamon, cut long neat slices less than 1/8 inch thick as though slicing smoked salmon sheets. Reserve skin. Arrange slices in 1 layer on baking sheets,
4. Sprinnkle dash of salt sugar solution over each slice and then dust with dill an rub in few drops of cognac
5. Turn slices over repeat on other side.
6. Rearrange salmon slices over skin and lip them onto serving platter. Cover with fresh dill sprigs and then plastic wrap. Refrigerate serval hours but another day of cure will enance flavor. Will keep for 10 days in refrigerator.

salmon filet, salt, sugar, dill weed, cognac, dill

Taken from www.epicurious.com/recipes/member/views/dilled-salmon-gravalax-50162353 (may not work)