Gravad Lax (Marinated Salmon)

1. 1

   Remove bones from salmon, cut into 2 peices, wash and dry.

2. 2

   Combine salt, sugar and peppercorns in small bowl.

3. 3

   layer 1/3rd of the dill on the bottom of a shallow baking pan.

4. 4

   lay one peice of salmon on the dill, sprinkle with salt/sugar mixture and another 3rd of the dill, cover with second peice of salmon, and cover with remaining dill.

5. 5

   Cover with a board and refridgerate for 2 to 3 days.

6. 6

   To serve, scrape off salt, sugar, peppercorns and dill. Slice salmon diagonally into 1/4 inch slices. Serve with dark bread and capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.