remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers', 'mix the sugar , salt and pepper in a bowl', 'cover the bottom of a baking dish with 1 / 3 the dill and rub half of the sugar-salt mixture into the first fillet , on both sides , and lay it skin side down on top of the dill', 'cover with 1 / 3 of dill', 'prepare the other salmon fillet in the same way , and cover with the remaining fillet , skin side up , with the remaining dill on top', 'cover in plastic wrap , place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours', 'remove from plastic wrap and discard accumulated juices', 'rewrap and refrigerate another 24- 48 hours', 'scrape off the marinade and slice paper thin', 'serve with mustard dill sauce'

place the salmon fillet , skin-side down , into a wide , shallow dish that fits the salmon snugly', 'place the salt , sugar , mustard and gin into a small bowl and mix well until combined and a smooth paste is formed', 'spread the mixture over the salmon to cover completely', 'sprinkle the dill over the mustard paste', 'press onto the paste so that no salmon flesh is visible', 'carefully turn the fish over so that the skin is now facing up', 'cover the dish with cling film / plastic wrap and press it down onto the top and edges of the fish before wrapping it around the sides of the dish', 'repeat the process with another layer of cling film', 'apply weight to the top of the fish to press it down into the dish , using filled jars or cans or any other weights', 'transfer the fish to the fridge and leave for 2-3 days', 'at serving time , remove the fish to a cutting board , skin-side down', 'brush off the dill from the salmon', 'using a sharp knife , carefully cut very thin diagonal slices of the salmon', 'place on a serving dish and enjoy', 'any remaining can be wrapped in cling film and refrigerated'

in a 3 cup or larger bowl , whisk the 1st 8 ingredients to combine', 'gradually add olive oil in a stream & whisk to combine well', 'add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend', 'to serve: simplicity is the most-favored presentation - as a bruschetta-type appy where 1 / 2-in slices of baguette bread are spread w / cream cheese , topped w / very thinly sliced smoked salmon & then this sauce is spread over the salmon slices', 'a few tiny capers can be centered as an opt garnish', 'hint: for never fail perfect slicing of smoked salmon , freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness'

variations: add fresh sliced mushrooms , or onions , or hot pepper flakes , or any special spice to create a foreign flavor such as cummin or curry', 'this is a basic recipe to making gravy for any type of oven-roasted meat', 'in a small bowl , add water and flour , stirring to get out all lumps', 'remove meat from the roasting pan leaving all the liquid and dried bits', 'on the stovetop , over a low heat , add water to pan drippings , stirring constantly with a wooden spoon , dissolving all the flavors from the bottom of the pan', 'as the liquid thickens , add salt , pepper , and spices , including the gravy master', 'if gravy is too thick , add more water , a little at a time while stirring', 'stop at the desired thickness', 'remove from the heat', 'pour gravy through a strainer to remove any lumps , debris that did not dissolve', 'fill your favorite gravy boat and serve !', 'if gravy is too thin , add 1 teaspoons of flour at a time until the desired thickness is achieved', 'amount will depend on how much liquid is in your roasting pan after meat has cooked', 'by adding more water and adjusting the flavorings , you could s-t-r-e-t-c-h this recipe to accommodate the servings required , but be careful not to lose the richness of the meat flavor'

melt butter in saucepan', 'whisk in flour', 'cook for 1 minute', 'add milk , stirring constantly until thickened', 'stir in peas', 'cook until warmed through', 'season with salt and pepper'

melt butter in a deep saucepan', 'add flour and stir well', 'cook over low heat until deep brown , stirring constantly', 'gradually add stock , stirring constantly', 'bring to a boil', 'cover and simmer over medium heat for 1 1 / 2 hours , stirring occasionally', 'top with croutons and grated cheese'