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SPECIAL LOX
1 Whole salmon fillet 2 tbs. each kosher salt and sugar 1 bunch of dill Sprinkle of brandy (optional) Do this only once 2 tbs. coarsely ground pepper (optional)
1. Wipe the salmon with paper towel.
2. Combine the salt an sugar and sprinkle over the salmon fillets.
3. Place the bunch of fresh dill over one of the fillets and cover with the remaining fillet.
4. Place in a glass or ceramic pan large enough to hold the fillet without folding it. Cover with saran wrap. Place a weight, such as a heavy can, on top of the fillets. Refrigerate.
5. After 24 hours, pour away accumulated liquid, turn the fillets over, re-cover, and refrigerate, repeating the process two more times.
6. Cure for 4-7 days before using.
7. To serve, remove the dill. Thinly slice on the diagonal into very thin slices. Serve on black bread or pita or a very good rye bread. Use a dill vinaigrette sauce over the gravlax , if desired. Can also be served with capers or chopped onion.
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