Instructions: Rinse salmon, pat dry, and rub with oil. Mix sugar, salt, peppercorns, and juniper berries; rub mixture onto all sides of fish. Put 3/4 cup dill in a 9- by 13-inch pan. Lay fish, skin down, on dill and cover with 3/4 cup more dill. Sprinkle with gin. Cover tightly.

Refrigerate for at least 24 hours or up to 2 days, turning fish over about every 12 hours.

Discard brine and dill. Pat salmon dry and cut across grain into paper-thin, slanted slices. Garnish with lemon wedges and remaining dill sprigs.

This recipe yields about 4 cups; 10 to 12 servings as a topper for salad and pizza.

Comments: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4 degrees or lower to destroy parasites before making gravlax. Cure salmon at least 24 hours or up to 2 days. To store cured salmon 2 days longer, discard brine and dill, pat fish dry, cover airtight, and chill. If desired, serve with sour cream laced with chopped fresh dill.

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