Making Gravadlax

In Sweden, they have perfected the art of salting fish to produce the famous gravadlax. Use unskinned salmon fillets; once cured, store wrapped in the refrigerator for up to 2 days.

1. Lay two 900 g salmon fillets skin-side down in a shallow 1 glass dish. Combine 75 g sea salt, 125 g sugar and 2 tsp crushed white peppercorns and sprinkle over the fish. Sprinkle 1 large bunch of coarsely chopped dill evenly over the salt mixture.

   

2. Lay the uncoated fillet, skin-side up over the other. Place toil-covered cardboard over the fillets and weight it down. Refrigerate for 3 days, turning every 12 hours until the seasonings have penetrated the flesh.

   

3. To serve, separate the two fillers am cut each one crosswise on the diagonal into thin slices. Fan the slices out on individual plates and serve with lemon and dill, and a mustard and dill sauce.