Gravlax (The Best)

Preparation

• • In a bowl, combine salt and sugar.
  • Spread half of the salt mixture on the flesh side of a fillet. Cover with dill. Sprinkle with remaining salt mixture and top with second salmon fillet, flesh side down.
  • Wrap salmon fillets in several layers of heavy-duty aluminum foil and place on a baking sheet. Cover with a second baking sheet and top with a brick or a heavy book to create a weight.
  • Refrigerate for 36 to 48 hours, turning salmon every 12 hours and discarding dripping juices, as needed.
  • Unwrap salmon fillets and discard dill. Thoroughly rinse fish under cold running water. Pat flesh dry with paper towels.
  • With a sharp knife, thinly slice salmon fillets starting with the thickest part of the fillet.
  • Serve and sprinkle with fresh dill. Season with pepper. Serve with mustard and caper hollandaise sauce.