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1
Wipe salmon with a damp cloth.
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2
Leave skin on, but carefully remove bone so that big fillets remain.
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3
Be careful not to break fish.
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4
Mix together salt, sugar, white pepper and allspice.
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5
Rub seasonings carefully into all surfaces of the fish.
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6
Sprinkle fish with cognac.
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7
Wash dill and shake dry.
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8
Place one third of the dill in the bottom of a large deep pan or bowl (not aluminum).
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9
Place one piece of salmon, skin side down, on dill.
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10
Cover salmon with another third of the dill.
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11
Top with second piece of salmon, skin side up and cover with remaining dill.
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12
Set heavy plate or board on salmon, or a plate, weighted down.
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13
Refrigerate salmon for at least 24, preferably 36 or 48, hours.
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14
Drain fish and scrape off dill and spices.
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15
Slice on a slant, wafer thin, away from the skin.
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16
Serve with lemon wedges, mustard sauce and freshly ground black pepper.
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17
Gravad lax will keep under refrigeration for about 8-10 days only.
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18
Variation: In the Scandinavian manner, after draining and scraping fish, remove skin from fish carefully.
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19
Cut skin into strips and fry in hot butter until crisp.
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20
Add a strip of skin to each serving.
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21
Combine ingredients and blend thoroughly.
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22
Chill sauce for several hours.
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23
At serving time, beat smooth with fork or wire whisk do not use rotary beater.
