Gravlax (Cured Salmon)

Directions

1. Split salmon, bone, rub all sides with olive oil.
2. Mix salt, sugar, pepper, allspice, saltpeter and season fish.
3. Place fish in enamel pan or glass dish and top with sprigs of dill.
4. Put fish in a light press by placing a heavy flat plate on it for 24-36 hours.
5. Keep refrigerated.
6. Drain liquid, wipe off spices, slice thinly and serve with or without gravlax sauce.