Gravlax (Salmon Marinated with Dill)

Mix 1 tbs salt, 1 tbs sugar, 1 tsp crushed peppercorns, 1 tbs brandy, 1 tbs fresh and minced dill. Put one fillet skin-side down. Spread mix over this fillet. Put another fillet, skin up over the first piece and pour the rest of the mix over it. Cover with foil, and place a plate or wooden board on top of the fish. Weigh it down. Refrigerate for 36 to 72 hours. Turn the fish every 12 hours and baste with the juices. To serve, scrape off all the mix, pat the fish dry, and slice thinly at an angle. Serve with buttered rye bread and the Gravlaxas mustard sauce.

For the Gravlaxas mustard sauce, mix the ingredients all together, then slowly add 6 TBS olive oil until the sauce is the consistency of mayonnaise. Finally stir in 3 to 4 TBS chopped dillweed.