We always had some kind of cured salmon on special occasions, growing up. Gravlax is sweeter and milder than smoked salmon, and you don’t need a smokehouse! We were taught this very simple recipe by Marcus Samuelsson, the best Scandinavian chef I know.
In a small bowl, combine sugar, salt and peppercorns and mix well.
Place salmon, skin side down, in a shallow dish and rub salt mixture onto both sides. Sprinkle salmon with remaining mixture and cover with chopped dill. Cover and let stand for several hours (up to eight) in a cool spot. Then transfer to the refrigerator for 36 hours.
To serve, use a very sharp knife to cut half of the gravlax on an angle into paper-thin slices, leaving the skin underneath whole.
Garnish with fresh whole dill and chives and serve with thin slices toasted whole-grain or black bread.