INGREDIENTS

INSTRUCTIONS

Cut the salmon in half lengthwise and remove the backbone and the
small, freebones, as well, or ask your fish dealer to do it for you.
Leave the skin on.  Place half of the fish, skin side down, in a deep
glass, enamel or  stainless steel baking dish or casserole. Wash and
then shake dry the  bunch of dill and place it on the fish. (If the
dill is of the  hothouse variety and not very pungent, chop the herb
coarsely to  release it's flavor and sprinkle it over the fish
instead.) In a  separate bowl, combine the salt, sugar and crushed
peppercorns.  Sprinkle this mixture evenly over the dill. Top with the
other half  of the fish, skin side up. Cover with foil and set a heavy
plate or  platter on top of it, slightly larger than the salmon. Weigh
it down  with cans or jars and refrigerate for at least 3 days, up to 7
days.  Turn the fish over every 12 hours or so, basting with the liquid
marinade that accumulates, separating the halves a little to baste  the
salmon inside. Replace the platter and weights each time.  When the
gravlax is finished, remove the fish from it's marinade you  can scrape
away the dill and seasonings and pat dry with paper  towels, or leave
the dill and seasonings in place. Place the  separated halves skin side
down on a carving board and slice the  salmon thinly on the diagonal,
detaching each slice from the skin.  Gravlax is served as part of a
smorgasbord or as an appetizer and is  usually accompanied by a
mustard-dill sauce (see recipe). When  gravlax is presented as a main
course, it is garnished with lemon  wedges as well as the mustard-dill
sauce and served with toast and  perhaps a cucumber salad.  .ichele's
Notes: This is one of the easiest recipes to make. Long as  you start
it in advance it's basically a no-brainer. Just remember to  turn and
baste every 12 hours. And slice thin. Mmmmmmm, its great!  Source:
Time/Life Foods of the World, Recipes: The Cooking of  Scandinavia
(1968) Typos by .ichele Collection of recipes from "Great  Sysops of
the World" from COOKFDN ops.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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