FISH: This is an alternate method to cure salmon at home.

MARINATED SALMON OR GRAVLAX:



1-2 lbs. very fresh salmon fillets—1 lb. will serve 6 as an appetizer

large bunches fresh dill

salt, sugar and pepper as needed

sauce:

2 tbsp. Dijon mustard
8 tbsp. oil
2 tbsp. finely chopped dill
2 tsp. sugar




Mix 1 part salt, 1 part pepper with 3 parts sugar sufficient to cover generously both sides of salmon fillets.

Line a 9 x 13-inch glass container with enough dill to cover bottom of container. Rub half of sugar-salt-pepper mixture on one side of the fillets and arrange this side down on the dill. Cover fillets with remaining salt-sugar-pepper mixture. Top this with more dill to cover. Seal container tightly. Refrigerate for at least 24 hours.

Mix sauce ingredients together. When ready to serve, scrape off excess salt-sugar-pepper mixture from fillets and slice thinly. Serve with sauce.