SOCKEYE SALMON GRAVLAX

1 3- to 4-pound salmon fillet

1 pound firmly packed brown sugar

1 1/2 pounds rock salt

1/2 cup black peppercorns

1/4 cup minced fresh thyme

1/4 cup minced rosemary

1 cup aquavit (Norwegian liquor)

Diced red onion

Capers

Cream cheese

Lemon wedges

Rye crackers or toast points

Remove the skin and any fat and pin bones from the salmon fillet. In a small mixing bowl mix the brown sugar, rock salt, peppercorns, thyme, and rosemary. Place half the mixture in a square baking pan. Place the salmon fillet on top, making sure the entire bottom of the fillet is in the mixture. Pour the remainder of the mixture over the top of the salmon fillet, covering completely. Cover the pan with foil and place in the refrigerator for 24 hours.

After 24 hours remove the foil and pour the aquavit over the top of the fillet. Cover again and refrigerate for 12 more hours.

Slice the fillet very thin and accompany with diced red onion, capers, cream cheese and lemon wedges. Serve with rye crackers or toast points.

Makes 8 servings.