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1
Thaw sockeye salmon that has been frozen for at least 1 week.
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2
Remove backbone and ribs, but leave the skin.
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3
Combine salt, sugar, and pepper in a small dish, then rub into flesh of each fillet, making sure to spread mixture uniformly.
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4
Layer dill over 1 fillet, then replace the other fillet on top.
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5
Put stacked fillets in a flat-bottomed glass or ceramic casserole pan large enough to allow fillets to lie flat.
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6
Cover loosely with plastic wrap and place another dish or a clean cutting board about the same size as the fillets, over the top of the fillets.
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7
Make sure the dish/board doesn?t touch the sides of the lower pan.
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8
Place a 3 to 5 pound weight on top to compress fillets.
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9
Place in refrigerator to allow a marinade to start forming.
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10
Once a day, flip fillets, ensuring both are well soaked in marinade.
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11
Replace the plastic wrap and weight, then return to refrigerator.
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12
After 4 to 5 days, the process is complete and the gravlachs will be ready.
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13
The weight flattens the fillets, and the loss of moisture produces the distinctive firm texture of lox.
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14
The gravlachs can be eaten right away.
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15
Or slice into halves or thirds, wrap securely, and freeze.
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16
To serve, cut thin slices but leave skin behind.
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17
This is generally easiest if the gravlachs is still slightly frozen.
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18
Mild Mustard-Dill Sauce: Combine mustard, sugar, and flour, then add enough vinegar to make a thick sauce.
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19
Add 1 tablespoon of mixture to mayonnaise, then stir in chopped dill and whipped cream.
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20
Present in a small dish with a serving spoon alongside the gravlachs.
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21
Serving Suggestions: Serve atop wafer crackers or melba-style toast with cream cheese, finely chopped onions, capers.
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22
For a more traditional twist, serve mild mustard-dill sauce.
