Swedish Dill Salmon (Gravlax)

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READY IN: 24hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the backbone and other bones from the salmon and cut in half lengthwise.
  • Combine the salt, sugar and pepper and rub over the insides of the fish.
  • Place one piece, skin side down, in a large bowl or serving dish.
  • Place the dill over the salmon. Top with the other piece of fish, skin side up.
  • Place a heavy platter over the salmon and weight it down.
  • Refrigerate, covered, for 24 hours. Turn the fish once or twice during this time.
  • When finished, remove the salmon from the dish and scrape off the seasonings and dill.
  • Cut off skin and slice the salmon diagonally into thin slices.
  • Serve salmon.
  • For Gravlaxsas: Combine the mustard, sugar and vinegar in a bowl and mix well together to make a paste. Slowly add the oil, beating well after each addition. Beat until the sauce is the consistency of mayonnaise. Season with salt and pepper and add the dill. Makes 1/2 cup.
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