Gravlax

In a small bowl, mix together the salt, sugar, peppercorns, and allspice. Chop the stems and leaves of the dill. Lay a piece of the salmon, skin side down, on a piece of plastic wrap large enough to wrap both fillets. Sprinkle the fillet with half the spice mix, moisten with half of the cognac, if using, and cover with all the chopped dill. Cover the second fillet with the spice mix and cognac. Sandwich the 2 fillets together and tightly wrap in the plastic wrap. Make sure the fillets are held tightly closed with a good seal.

Place the wrapped salmon on a plate and weigh it down with a 1-pound can or weight. Place in the refrigerator. Every 12 hours or so, open the package and baste the fish with the liquid that has formed around it. Let the salmon cure for at least 24 or up to 36 hours.

When the salmon is ready, scrape the dill mixture off with a spoon and refrigerate the fish until ready to serve. To serve the gravlax; slice thin pieces at a 45-degree angle with a long, sharp narrow knife. Lay the gravlax out on a platter and serve it with black bread and a bit of mustard. The gravlax will stay fresh for a week wrapped in plastic in the refrigerator.