Gravlax

Cut a 5" or so piece of cleaned, and rinsed salmon down the backbone so you have two equal sized pieces. Remove all bones. Place salmon pieces on top of large piece of plastic wrap. Plastic wrap should be big enough to fully wrap both salmon pieces. Carefully spread the liquid smoke equally on to each piece of salmon. Next, mix salt, pepper and sugar together. Then, liberally spread the salt, sugar, pepper mix over the each piece of salmon. Place the whole dill on top of one salmon piece, and then carefully place the other piece of salmon on top. This should resemble a big sandwich.

Next, tightly wrap the plastic around the two salmon pieces sandwiched together. You may want to wrap another piece of plastic wrap around the salmon again. Next, wrap foil around the package sealing it tightly. Then using masking tape tightly wrap the tape around the whole package. Make about three good wraps of tape around the package pulling tighter each time. You want to ensure that the salmon, dill and spices are tight bound together. Finally cut a small hole in one corner. Place the package in a container in the fridge, hole side down, for about 24-36 hours.

Remove package from refrigerator, unwrap, remove the dill and remove most but not all the spices from each piece of salmon. Slice salmon wafer thin as possible. Serve on top of small crackers or bread with a bit of mayonnaise.