Gravlax

Step 1

Two to three days ahead of time, mix the herbs together, and use half of them to cover the bottom of an 8- or 9-inch square nonreactive pan. Mix the sugar and salt together. Using the point of a small knife, poke some holes in the skin side of the salmon, then rub the sugar-salt blend over both sides of the fish. Place it in the pan, and cover with the remaining herbs. Press a piece of plastic wrap against the fish (let it hang over the sides of the pan), top with a board or plate and then pile on some heavy cans to put even pressure on the salmon. Refrigerate for 2-3 days, turning the fish a couple of times a day.

Step 2

Mix all the ingredients together, cover and refrigerate for up to 2 days. Stir before using.

Step 3

Scrape the herbs away from the salmon, and rinse the fish under cold running water; pat dry. Using a long, thin-bladed knife, cut the fish into 1/8-inch-thick slices. Arrange on a platter, and serve with the spread; crackers or bread; onions, if you’re using them; and lemon wedges. Spread the dill mixture on the crackers or over the fish — it’s good both ways — top with onion and finish with a squirt of lemon juice.