Gravlax  (excellent appetizer)

Submitted by Doris Reeves

Ingredients: Three to four pounds of center cut, deboned, scaled but unskinned salmon, One half cup of kosher or other coarse, One half cup of granulated sugar, One tablespoon of white pepper, One bunch of fresh dill, coarsely chopped, and five tablespoons of good cognac. 

Preparation: Cut salmon in half lengthwise.  Mix salt, sugar and pepper together.  Reserve 2 Tablespoons of mixture and rub the rest into the flesh with your fingers.  Sprinkle some dill into a non-metallic shallow container.  Lay one piece of salmon, skin -side down, on top of the dill and drizzle half the Cognac and most of the remaining dill on top.  Lay second piece of salmon over the first one, skin side up.  Sprinkle rest of dill, salt, sugar, pepper and Cognac on top.

Cover with plastic film and a weight, then refrigerate.  Turn every day, spooning off liquid. Gravlax will be ready to serve after four days, but will keep up to two weeks if refrigerated.

Slice very thin on an angle, free of skin.  Serve with bagels halved and halves cut into thirds.... or white toast or pumpernickel.... spread with cream cheese and garnished with thin slices of red onion and capers.