Refrigerator Gravlax

2 lbs. unskinned salmon fillet
2 Tbs olive oil
1/3 cup brown sugar
1/3 cup salt
1 Tbsp black peppercorns,coarsely crushed
1 Tbsp juniper berries, coarsely crushed
2 cups lightly packed dill sprigs,rinsed
1/4 cup gin (Optional)

Rinse salmon, pat dry, and rub with oil. Mix sugar, salt, peppercorns, and juniper berries; rub mixture onto both sides of fish fillets. Put 3/4 cup of the dill in a 9x13 glass baking dish. Lay fish skin side down, on dill and cover with 3/4 cup more dill. Sprinkle with gin, if using. Cover tightly. Refrigerate for at least 24 hours or up to 2 days(I did for 2 days), turning fish over about every 12 hours. If you are using it for gravlox you discard the brine and dill after the 2 days and pat the salmon dry and cut across grain into paper-thin,slanted slices. Garnish with lemon slice and remaining 1/2 cup dill sprigs. I at this point put my fillets in the smoker and use apple chips and smoke for 4 to 6 hours. I think it gives a great taste to smoked salmon to use this system.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com