Winter Gravlax

• 13 cup sea salt
• 13 cup sugar
• 2 tablespoons lemon zest
• 14 teaspoon peppercorn, crushed
• 1 12 lbs centre-cut salmon fillets, cut into 2 equal pieces
• 2 cups fresh dill

1. Combine salt, sugar, lemon rind and pepper.
2. Spread one-third of this mixture into the bottom of 8- by 8-inch baking dish.
3. Add one piece of salmon, skin side down.
4. Sprinkle with another third of salt, sugar, lemon rind, pepper mixture.
5. Add dill.
6. Add second piece of salmon skin side up.
7. Spread remaining salt, sugar, lemon rind, pepper mixture over top of salmon.
8. Cover with plastic wrap.
9. Place a filled kettle or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.
10. Remove kettle.
11. Uncover salmon; carefully turn salmon stack over.
12. Cover with plastic wrap.
13. Place kettle on top of salmon, and refrigerate 24 hours.
14. Remove kettle.
15. Uncover salmon; carefully turn salmon stack over.
16. Cover again with plastic wrap.
17. Place kettle on top of salmon, and refrigerate 12 hours.
18. Scrape off all seasonings; discard liquid.
19. Rinse salmon.
20. Cut salmon into (1/8-inch-thick) slices.
21. Discard skin.

salt, sugar, lemon zest, peppercorn, centre, fresh dill

Taken from www.food.com/recipe/winter-gravlax-424191 (may not work)