Makes Approximately 15 Servings

2 Large Salmon Filets with skins on (2 -2 1/2 pounds each)
2 1/2 Cups Sugar
1 1/4 Cups Salt
1 Tbs. Freshly Ground Pepper
2 Cups coarsely chopped Dill
2 Tbs. Lemon-Flavored Vodka

4 Tbs. Finely Chopped Dill
1 Cup Crème Fraiche
Thinly Sliced Rye or Pumpernickel Bread

METHOD:
Mix together sugar, salt and black pepper. Rub fillets all over with this mixture. On the flesh side of one of the fillets, press in the coarsely chopped dill, including some of the stems.

Sprinkle fillet with vodka. Lay the other fillet flesh side down on top of dill-covered, skin-up fillet. Wrap in plastic wrap or cheese-cloth, sprinkling the outside with any scraps of dill and the remaining salt mixture.

Place on a plate, cover with another plate, and top the whole package with 3 or 4 pounds of weight. Refrigerate.

Twice a day, open the package and baste the fish all over with the juice it has exuded. The gravlax is done when it is opaque, usually in 3 days, but it could be 2 or 4. Thinly slice. Serve with Dilled Crème Fraiche and thinly sliced fresh Rye Bread.