Danish Gravlaks

Pat the salmon filet dry with paper towels, ensuring the skin and flesh are completely moisture-free.

Combine the sugar, coarse salt, and cracked white pepper in a small bowl, mixing thoroughly until evenly distributed.

Pour the cognac and dry white wine into a shallow dish large enough to hold the salmon filet.

Dip the salmon filet briefly into the cognac-wine mixture, coating both sides lightly.

Spread half of the salt-sugar mixture evenly over the bottom of a non-reactive glass or ceramic dish.

Arrange the dill sprigs over the salt-sugar base, creating a bed for the salmon.

Place the salmon filet skin-side down on the dill, then cover the flesh side with the remaining dill sprigs.

Sprinkle the remaining salt-sugar mixture evenly over the top and sides of the salmon, pressing gently to adhere.

Cover the dish tightly with plastic wrap and refrigerate for 24 to 48 hours, turning the filet over halfway through the curing time.

Remove the salmon from the refrigerator and rinse away the salt-sugar cure under cool running water, using a soft brush to gently remove any salt crystals.

Pat the cured salmon dry with paper towels and slice thinly at a slight angle using a sharp knife, starting from the tail end.

Arrange the gravlaks slices on a chilled serving platter and serve immediately with accompanying condiments.