Gravadlax for breakfast, anyone?

Who said a diet breakfast had to be boring? Home-cured Gravadlax...
Take three pounds of middle-cut fresh salmon. Quarter cup of rock salt. Quarter cup of Demerara sugar. a Tablespoonful of white peppercorns, crushed, quarter cup of vodka, a handful of fresh dill. Lay salmon in shallow tray. Cover with dill, salt sugar and crushed peppercorns, pour over the vodka (or brandy if you prefer). Cover with clingflim. Place a heavy flat weight on top (I use a breezeblock in a plastic bag) and put in fridge for 48-72 hours, turning every 24 hours. Slice thinly on the diagonal and serve with Dill and mustard sauce. Also delicious sliced thinly over a salad. Beware: 100 gms = 181 calories!