Gin-Cured Gravlax

Three days before serving, place peppercorns and coriander seeds in heavy-duty plastic bag; coarsely crush with bottom of heavy pan. Mix with sugar and salt. Set aside.

Cut two 20-inch (50 cm) long sheets of plastic wrap; place 1 on other crosswise at centre. In centre, spread half of the dill in 14- x 7-inch (35 x 18 cm) rectangle; place fillets on dill, side by side and skin down. Press salt mixture evenly onto flesh. Drizzle evenly with gin; sprinkle with remaining dill. Invert 1 fillet onto other so flesh meets. Wrap tightly in the plastic wrap; place in glass baking dish.

Place small cutting board or plate on package; weigh down with cans or foil-wrapped brick. Refrigerate for 3 days, turning fish daily. (Fish will be slightly darker.)

Unwrap fish; discard accumulated liquid. Using paper towel, brush off most of the dill. (Make-ahead: Wrap in clean plastic wrap; refrigerate for up to 3 days.) Slice thinly on 45-degree angle without cutting through skin; discard skin.