Gravlaks

1. 1

   Rub fish with oil.

2. 2

   Mix sugar, salt and pepper.

3. 3

   Lightly rub on fish.

4. 4

   Lay fish, skin down, in glass baking dish.

5. 5

   Pat rest of mixture on top of fish; spoon cognac over it.

6. 6

   Place onion and 2 cups dill on top of fish.

7. 7

   Cover dish with plastic wrap.

8. 8

   Chill 12 hours, basting fish with accumulating juices 3 to 4 times.

9. 9

   Turn fish over with onion and dill under it.

10. 10

    Cover and chill 12 more hours, basting with juices 3 to 4 times.

11. 11

    After 24 hours fish is ready to serve.

12. 12

    Slice paper thin or remove from brine and keep in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.