---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GRAVLOX
  Categories: Appetizers, Brunch, Low-cal, Jewish
       Yield: 1 servings
  
       3 lb Salmon; fresh, center cut,
       2 bn Dill
     1/4 c  Kosher salt
     1/4 c  Sugar
       2 tb White peppercorns
            Lemon; wedges
            Pepper; black for garnish
  
   1. Place 1/2 of the fish, skin side down, is a
   deep-glass dish. spread dill over the fish. Sprinkle
   dry ingredients over dill. Top with matching other
   half of fish, skin side up.
   
   2. Cover with foil and weigh with a large board and a
   five lb weight. (I use a heavy book over a platter)
   Refrigerate for 48 to 72 hours -, turning the salmon
   and basting every twelve hours with the accumulated
   juices.
   
   3. to serve, remove the fish from the marinade, scrape
   away the dill and spices, pat dry. Slice salmon thinly
   on the diagonal and serve.
   
   NOTE: This recipe is from THE SILVER PALATE, AUTHORS;
   Julie Russo and Sheila Lukins. We have made it so many
   times that we ALMOST think of it as ours.  It is
   Ellen’s addition to many a holiday party, especially
   during the days we had Thanksgiving in Vermont.
  
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