With a pile of dill left over from a deviled duck egg garnish and thinking about the delicious Gravlax pie at M.Wells, I decided to make my own.
2-3 LB WILD SALMON (I USED KING SALMON)
BUNCH OF DILL
1/4 CUP KOSHER SALT
1/4 CUP SUGAR
CRUSHED WHITE PEPPERCORN
Crack the pepper on both sides of filet then evenly coat both sides with sugar/salt cure.
Pile the chopped dill on the skinless side.
Wrap tightly with plastic wrap.
Weigh down the salmon.
I used a wood plank and a piece of bluestone from the garden. a couple soup cans on a plate placed on top works just as well. Stick in the fridge for 48 hours. Flip once every 12 hours. Rinse the cure off before you eat it.