Fennel-Cured Halibut Gravlax

Combine the first 5 ingredients in a food processor, and process until finely ground.

Arrange fish in a single layer in a 13 x 9–inch baking dish. Rub salt mixture evenly over surface of fish. Cover and refrigerate fish for 24 hours.

Rinse fish thoroughly under cold water; pat dry. Pat dill onto fish. Cut fish into 1/16–inch slices. Store in an airtight container in refrigerator up to 3 days.

Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the States—grüner veltliner. The most famous white wine of Austria, grüner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right “biteâ€� to balance cured fish. A terrific choice is the 2007 Nigl Grüner Veltliner Kremser Freiheit from the Wachau region of Austria ($20). —Karen MacNeil