This is an impressive dish, but slightly scary because you are eating three-day old uncooked fish in perhaps upstate New York.

Gravlax

Salmon filet of approximately 1.5 lbs.
3 T kosher salt
3 T sugar
1 T coarse, freshly ground pepper
Large bunch of fresh dill

Mix salt, sugar and pepper in a bowl.  Place salmon on a large sheet of plastic wrap.  Sprinkle salt/sugar/pepper mixture evenly on salmon.  Spread dill on top of salmon.  Wrap filet tightly in plastic wrap (should be multiple layers or it will leak).  Place proto-gravlax mummy on a plate in the refrigerator.  After at least three days, remove from refrigerator, unwrap plastic, discard dill, wash salmon under cold water, and dry with paper towels.  Serve in thin slices using the unimaginably sharp carbon steel knife you got at a garage sale for $1.  Garnish with fresh ground pepper, fresh dill, lemon, etc.