GRAVLAX (salmon from the grave)

2 cups coarse sea salt or kosher salt

1/2 cup brown sugar

1 tablespoon crushed white peppercorns

½ bunch fresh dill

2 pounds salmon, 1-inch thick, pin bones removed, skin on


Place in a bowl the salt, sugar, white peppercorns, and dill.  Rub all the ingredients together with your hands to release the oils. Lay the fish out on a large sheet pan or glass baking dish. Pack the salt mixture on top of and around the salmon. Cover with plastic wrap and another sheet pan.  Place a brick or heavy can weight on top to press out the moisture from the salmon. Refrigerate for 36 to 48 hours to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water; pat dry with paper towels. The cured salmon will be firm but pliable.  Remove the skin and slice paper thin on the diagonal and serve.