Gravlax

A simple recipe for dry cured salmon.

Prep Time 20

Cook Time 2

Cuisine Swedish Traditional

1000 g salmon fillet in one piece with skin middle piece
30 g of coarse non-iodized salt you may use iodized, but it may affect the outcome
20 g granulated sugar
1 tsp coarsely ground white pepper
2 g saltpeter optional
100 ml dill chopped

Cut the salmon into two equal pieces. Remove any bones with tweezers.
Cut a few shallow slits in the skin.
Mix salt, sugar, saltpeter and white pepper.
Rub the fillets with the spice mixture. Sprinkle dill on the meat side and put the two pieces together, sandwich style, with the skin outward. Place the fillets in a plastic bag and seal. Put on a plate in the fridge for 2 days. Turn 3–4 times.
Pour off the liquid and wipe off the dill and spices if the salmon is not to be eaten immediately. This is importand, as the salt will dry out the fish and make it hard if it stays on.

Wipe and cut into diagonal slices. Top the salmon with a few sprigs of dill and decorate with lemon slices.