Ingredients:

12 oz Fresh salmon
1 Bunch fresh dill
7 tb Granulated sugar
7 tb Kosher salt
Pinch coarse black pepper
Mustard dill sauce

Method:

1.
Remove any bones from the salmon and spread over the dill, reserving 4 sprigs for garnish.
Mix sugar, salt and pepper together and sprinkle all over the salmon.
Cover with plastic wrap.
Place a 2 lb.
weight on top to press salmon.
Refrigerate for 3 days, turning the salmon each day so that it is completely marinated.
2.
Remove salmon from marinade after 3 days.
Pat dry and scrape off dill and pepper with a very sharp knife.
Slice as you would slice smoked salmon.
3.
Serve as an appetizer with Mustard-Dill Sauce and a sprig of dill as garnish.
Make sure you marinate the gravlax for just 3 days, turning regularly.
If you marinate longer, the salmon will become salty; if you do not marinate long enough, it will not have the sublime flavor created by this unusual marinade.