Gravlax

Method

Check the salmon fillet for pin bones and remove with tweezers. Mix together the salt, sugar, crushed peppercorns, and chopped dill in a bowl. Pat the salmon skin dry and place skin-side down on a piece of cling film. Rub the salt and sugar mixture thoroughly over the flesh side of the salmon, then sprinkle with lemon zest. Wrap tightly in cling film and place on a tray, then weight down with another tray and some tins. Refrigerate for 3 days, turning the salmon and basting with the liquid that accumulates every 12 hours. After 3 days, unwrap the salmon and scrape away the curing mixture with a blunt knife. Slice thinly on the bias, separating the flesh from the skin with your knife, and serve with thin rye bread, soured cream, and fresh dill.