Winter Gravlax - salt

Method

• Combine salt, sugar, lemon rind and pepper.
• Spread one-third of this mixture into the bottom of 8- by 8-inch baking dish.
• Add one piece of salmon, skin side down.
• Sprinkle with another third of salt, sugar, lemon rind, pepper mixture.
• Add dill.
• Add second piece of salmon skin side up.
• Spread remaining salt, sugar, lemon rind, pepper mixture over top of salmon.
• Cover with plastic wrap.
• Place a filled kettle or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.
• Remove kettle.
• Uncover salmon; carefully turn salmon stack over.
• Cover with plastic wrap.
• Place kettle on top of salmon, and refrigerate 24 hours.
• Remove kettle.
• Uncover salmon; carefully turn salmon stack over.
• Cover again with plastic wrap.
• Place kettle on top of salmon, and refrigerate 12 hours.
• Scrape off all seasonings; discard liquid.
• Rinse salmon.
• Cut salmon into (1/8-inch-thick) slices.
• Discard skin.