GRAVLAX (salmon from the grave) serves 10-12ppl

1 fillet of salmon, about 4 lbs, pin bones pulled, skin on

2 cup kosher salt

2 cup Granulated sugar

2 bunch dill, finely chopped

1 Tablespoon whole white pepper, crushed

Mix the salt, sugar and crushed white pepper.

In a large pan that you can fully lay the side of salmon flat into, add a layer of the salt mixture, then the fillet of salmon, skin side down. Add the dill and make a carpet over the salmon, cover all the meat. Pour salt mix on top of the dill. Cover the pan with plastic. Let it sit in room temp for an hour. Place in refrigerator. After 12-14 hours, turn the salmon over. There should be liquid from the salt and sugar mixture, this liquid is perfect to finish curing the salmon. Cure the salmon for another 12-14 hours. Take it out of the liquid and pat it dry, Do not discard the liquid yet, you might want to cure the salmon longer. The tail piece will be cure through faster and be slightly leathery. Slice a piece of the front or thicker part, to see if its still raw, or cured to your liking.

Serving suggestions; Swedish crisp bread and mustard sauce.

This easy way of curing the salmon can be used as a base to make other dishes! Email me for more ideas!