Rinse the salmon in cold water and pat dry with paper towels. Remove as many of the tiny pin bones as possible and trim away the thin belly part of the fillets.

Unroll a long section of plastic wrap and position the salmon pieces on about a 1/3 portion of it with long ends extended which will be used to wrap the fish.

In a small dish, combine the salt, sugar and white pepper and sprinkle liberally over the flesh of both fillets and rub gently.

Add the chopped dill to one of the fillets, heaping it on and pressing slightly. Add the second fillet, stacking it flesh side next to the dill, matching it up sandwich style.

Bring the shorter end of the plastic wrap up over the top of the stacked salmon, stretching it not too tightly and then continue wrapping with the longer portion of the plastic wrap, pulling in at both long sides to make a tight, compact package.

Re-wrap again with two additional layers of plastic wrap, place the salmon package in a rimmed dish, as there will be moisture draining from the salmon. Weight the fish down with something that is the same length as the fish providing equal pressure to the package, it does not need to be heavy. (I raided my husband’s garage for a piece of wood 2-inches thick and 4-inches wide and as long as the fish). Transfer everything to the refrigerator and turn twice daily, morning and night for 2 1/2 days. (60 hours) Drain off and discard accumulated moisture each day but do not unwrap the fish during the curing process.

Finally, unwrap the salmon, scrape off and discard the dill and wipe the salmon with a dry paper towel. Using a very sharp slicing knife, slice the gravlax diagonally, as thinly as possible. Arrange the salmon gravlax slices on a serving plate with thin slices of rye or pumpernickel bread and a mustard-dill sauce or our lemon-dill aioli sauce. a sprig of dill, lemon wedges and capers are nice as garnishes.

In a blender, combine the mustard, brown sugar, egg yolks, salt and pepper. Process for 15 seconds. With the blender running, pour the oil in a steady stream through the feed tube. When the mixture begins to thicken, pour the oil a little more quickly, processing until it is all incorporated. Transfer to a dish and stir in the chopped dill.