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Gravlax with Dill and Mint
2 matching samlon fillets, about 2 lbs each, with skin,
1/4 c. coarse sea salt or kosher salt
1/4 c. sugar
1 t. ground white pepper
1/3 c. minced mint
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Combine salt, sugar and white pepper in a small bowl. Cover skinless side of 1 fillet with dill and other with mint, sprinkle salt mixture evenly over both fillets. Place one skinless side on the other and wrap in plastic wrap.
Place salmon in dish or casserole and weigh down with a brick or a couple large cans of food. Chill.
Turn the fillets every 12 hours. They should be ready after 48 hours. Scrape any remaining salt and herbs off fillets and thinly slice at an angle with a long sharp knife.
Serve with thin rye bread and sliced cucumbers.
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