Gravlax

1 skinless salmon fillet (~2 lb.) all bones removed
1/4 cup salt
1/4 cup sugar (white or brown)
1 tsp. crushed dill seed

Pat fillet dry with a paper towel.
Place fillet in flat bottomed glass dish
Mix salt, sugar & dill together and sprinkle evenly over fillet to coat thickly.
Cover dish tightly & refrigerate so that thick end of fillet is elevated about 2 inches to allow liquid to drain off fillet.
Marinate about 12 hours, and during this time, spoon out and discard any liquid which drains from fillet.
Scrape any remaining salt from fillet when finished marinating and place fillet in an air tight container.
Store in refrigerator for up to 2 weeks.
To serve, cut thin slanting slices crosswise across fillet.

Serve with cream cheese, capers, and thinly sliced red onion on rye bread or crackers.
Or, you can use this for a breakfast dish with poached eggs/hollandaise/crumpet....like an eggs benedict.

Sharon Anderson
Race View B&B

Metchosin (near Victoria) BC

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Gravlax

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