Title: Gravlox
Categories: Appetizer Breakfast Diet Fish Salmon
Yield: 1 Servings

3	lb	Salmon; fresh, center cut,
2	lg	Bunches dill
1/4	c	Kosher salt
1/4	c	Sugar
2	tb	White peppercorns
		Lemon; wedges
		Pepper; black for garnish

1. Place 1/2 of the fish, skin side down, is a deep-glass dish. Spread dill over the fish. Sprinkle dry ingredients over dill. Top with matching other half of fish, skin side up.

2. Cover with foil and weigh with a large board and a five lb weight. (I use a heavy book over a platter) refrigerate for 48 to 72 hours -, turning the salmon and basting every twelve hours with the accumulated juices.

3. to serve, remove the fish from the marinade, scrape away the dill and spices, pat dry. Slice salmon thinly on the diagonal and serve.

4. Goes well with black bread, bagels or what you prefer. Garnish with wedges of lemon and whole black pepper.

I have made this often and if you like lox, it is a healthy substitute. You know what's in it. Recipe is from THE SILVER PALATE, AUTHORS;Julie Russo and Shiela Lukins. I hope you enjoy it. This sliced as an appetizer and it is NOT fattening and is another comfort food for me. Easy on the bagels; 1/2 bagel is = to 1 WW brd exchange

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