Curing Gravlax

Use the freshest salmon you can get, skin on, pin bones out; freeze it for 24 hours first if you're unsure about parasites. Mix equal weights of coarse salt and sugar, about 50 g each for a 500 g fillet, with crushed white pepper. Lay chopped dill on plastic wrap, then the salmon skin-side down, pack the cure on top and add more dill. Wrap it tight, weigh it down and refrigerate two to three days, turning it daily. Scrape off the cure and slice it very thin, at an angle, off the skin.