1 1/2 pounds fresh, cleaned, fillet piece of salmon with the skin left on
3 tablespoons kosher salt
3 tablespoons sugar
1 tablespoon white or black peppercorns, crushed (put them between waxed paper and smash with a heavy rolling pin or heavy bottom pot)
1 small bunch fresh dill, coarsely chopped
INSTRUCTIONS: Place half of the fish skin side down in a glass dish, or stainless steel baking dish or casserole.
Mix together the salt, sugar and crushed peppercorns. Sprinkle evenly over the fish, then sprinkle the dill over the salt mixture. Put the other half of the fish skin side up over the first half (the fleshy sides of the fish will be touching and can absorb the marinade). Cover with aluminum foil, tucking it around the fish. Put a plate on top of the foil and weight with several heavy cans of food. Refrigerate. Turn the fish over every 12 hours, separate the halves and baste the flesh with any liquid that collects in the dish. Put the halves back together and baste. Return the foil, plate and weights each time after turning the fish.
When the fish has marinated for 48 hours, remove the foil, scrape off the dill and seasonings, and pat dry with paper towels. Place the halves skin side down on a board and, using a long-bladed sharp knife, slice the salmon thinly on the diagonal, cutting each slice off the skin. This will keep well for a few weeks in the refrigerator. Yields about 1 1/2 pounds.
CREAMY GRAVLAX DRESSING
1 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/3 cup finely chopped fresh dill
2 teaspoons lemon juice
1/4 teaspoon salt (or to taste)
INSTRUCTIONS: Combine the yogurt, mayonnaise, Dijon mustard, chopped dill, the lemon juice and salt in a small bowl. Stir until well blended.
Store in a covered jar in the refrigerator until needed. Yields about 1 3/4 cups.