DIY Gravadlax

3 lbs Fresh salmon side.
1 Tblsp. Coarse rock salt,
1 tsp. Coarsely ground white pepper corns,
1 tblsp Brown Molasses sugar.
fresh dill,
Alcohol to taste (Brandy/vodka)

Cover dish with clingfilm/ place heavy weight on top - I use half a breeze block - turn every 24 hours for three days and keep in fridge.
Drain and slice - enjoy!