Salmon Fillets

Ingredients 
600g Salmon fillet, skin on and-  
pin bones removed use tweezers 
or pliers, 40g finely chopped dill 
100g coarse sea salt, 60g sugar
15 English mustard.
10g white peppercorns, pounded
10g black peppercorns, pounded 
coarsely bread to serve.


Method 
Place salmon skin side down on a sheet of cling wrap. 
Combine dill, sea salt, sugar, mustard & pounded peppercorn in a bowl.
Press the chopped dill mixture onto the flesh of the salmon until completely covered.
Wrap salmon tightly in plastic wrap, when place in a shallow dish.
place another dish on top, weigh down with cans of food 
or anything heavy & refrigerate for 24 hours.
Remove the weights from the salmon, drain off any liquid 
& then re wrap salmon in plastic wrap.
Refrigerate for another 2-3 days, turning every 12 hours.
Remove Salmon from plastic wrap, scrape off all the dill mixture, then cut at an angle into extremely thin slices. 
Serve gravlax with slices of crusty bread & salad.