Gravad lax

• 1 kilogram salmon, preferably the middle piece of a 2-3 kg fish
• 2-3 tsp white pepper corns
• 1/2 dl salt
• almost 1 dl sugar
• a lot (2 bunches of) dill

Dry the pieces with some kitchen paper.

Crush the peppercorns and mix with salt and sugar.

Put some of the saltmix in a deep platter together with some chopped dill.

Put one of the salmonpieces skin down in the platter, add half of the salt mixture and a lot of dill.

Put the other piece on top skinside up ( meatside against meatside).and put rest of the salt mix and dill on top.

Cover the dish with aluminium or plastic foil and refrigerate for 2 days.

Turn it around some times during this time (when it starts "watering")
 

Classic gravlax sauce
 

• 2-3 Tsp mustard
• 1   Tsp sugar
• 1/2 - 1 Tsp vinegar
• 1 ml salt
• 1/2 ml white pepper
• 3 Tsp oil
• 2 -3 Tsp finely chopped dill

 
Back to the main menu