A picture named M2
This dish will disappear quickly from your smorgasbord.
I have served it many times here in Florida and everyone likes it.


3/4 cup sugar

½ cup kosher salt

2 tablespoons cracked white peppercorns

3 pounds of fresh salmon fillet with skin in two equally big pieces

1 bunch of fresh dill

Mix sugar and salt. Rub the sugar/salt mixture into the meat side of the salmon. Sprinkle over the cracked peppercorn and the remaining sugar/salt mixture. Cover with the dill.
Put the two pieces of salmon together, skin side out. Wrap in plastic and put in the refrigerator for and cure for 36 hours.

Before serving remove dill and slice either in leaf- thin slices or thicker slices, decorate with fresh dill.

Serve with dill and mustard sauce.  

Gravlax will keep for seven days in the refrigerator.

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