Bring out the Viking in you!

There's nothing complicated about making your own Gravadlax...fresh salmon - say 3 lbs of the middle cut - 1/4 cup sea salt + quarter cup of brown sugar + large bunch of fresh dill, or three teaspoons of dried dill if you can't source fresh dill + one tablespoonful of white pepper corns ground into coarse chunks. Lay salmon in a dish, cover with these ingredients, pour over a large tot of Brandy, or vodka if you are a cheapskate! Cover top of dish with clingfilm, and place a heavy object on top (I use a breeze-block, but make sure your fridge shelves are robust!)and place in fridge turning every 24 hours for 72 hours. Drain off the liquid produced, slice thinly and serve with Dill and Mustard sauce. I make a batch every few weeks. This is the latest one, at the beginning of the process...