Gravad lax

 
  Cut the salmon in 2 filets remove the bone but keep the skin.

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
 

Just mix it all together.
 

 
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