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1
Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.
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2
Crush the white pepper and coriander with a mortar and pestle and then mix in a small bowl with the sugar and salt.
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3
Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.
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4
Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost. Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.
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5
Wrap VERY TIGHTLY in two layers of saran wrap (cling film) and place in a glass baking dish to catch the brine that escapes the fish as it cures.
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6
Refrigerate for a minimum of 24 hours and up to 48 hours.
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7
NOTE: Some people like to place a weight over the fish as it cures. In actual fact, it doesn't make much of a difference.
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8
When the gravlaks has had time to cure, take it out of the fridge, remove the wrap and wipe the fillet halves clean of the herbed spiced salt with a paper towel, pat dry and put on a board, skin down.
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9
Slice on the diagonal from the tail towards the middle of the fillet, slicing as thinly as possible. You do not want thick slices or chunks.
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10
Serve on flatbread with freshly grated horseradish, dill, or finely grated lemon zest.
