For this traditional Scandinavian dish, cure raw salmon with a blend of salt, sugar, and lots of fresh dill and refrigerate for a few days to let the flavors meld. The result is a delicately flavored, thinly sliced salmon that is often served as an appetizer or on open-faced sandwiches. Enjoy it with mustard sauce, dill sauce, or with crispbread.
Ingredients:
- 1 salmon fillet (1-2 pounds), skin on
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 bunch fresh dill, chopped finely
- 1 tablespoon black peppercorns, crushed
Instructions:
- In a small bowl, combine the kosher salt and granulated sugar.
- Spread half the salt and sugar mixture in a shallow dish or baking pan.
- Place the salmon fillet, skin side down, on top of the salt and sugar mixture.
- Sprinkle the remaining salt and sugar mixture evenly over the top of the salmon.
- Sprinkle the chopped fresh dill and crushed black peppercorns over the salmon.
- Gently press the dill and peppercorns into the salmon.
- Cover the dish tightly with plastic wrap and refrigerate for 24-48 hours, turning the salmon every 12 hours.
- After 24-48 hours, remove the salmon from the dish and rinse off the excess salt, sugar, dill, and peppercorns.
- Pat the salmon dry with paper towels.
- Slice the gravlax thinly and serve as desired.