Gravlax

Salmon cured with salt, sugar and dill for two days.

Ingredients

• 1 kg Fresh salmon
• ½ cup Salt
• ½ cup Sugar
• 2 bunches Dill
• 1 tbsp White pepper
• 2 tbsp Mustard

Method

1. Make the cure — Mix the salt, sugar and crushed white pepper.
2. Coat the fish — Lay the salmon skin-down, cover the flesh thickly with the cure and pack chopped dill over it.
3. Press — Wrap tightly, set on a tray, and weigh it down with something heavy in the fridge.
4. Cure two days — Leave 48 hours, turning once a day and pouring off the liquid that draws out.
5. Slice — Scrape off the cure, pat dry, and slice thinly on a long diagonal.
6. Gravlax is ready — Serve with mustard-dill sauce and dark bread.

More Sweden recipes

• Köttbullar
• Kanelbullar