Gravlax

1. 1

   Place half the fish, skin side down, in a deep glass dish.

2. 2

   Spread dill over fish.

3. 3

   Sprinkle dry ingredients over dill.

4. 4

   Top with the other half of the fish, skin side up.

5. 5

   Cover with foil and weight with a board and a five pound weight.

6. 6

   Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.

7. 7

   To serve, remove the fish from marinade, scrape away dill and spices, and pat dry.

8. 8

   Slice salmon thinly on the diagonal and serve on small plates or squares of black bread.

9. 9

   Garnish with lemon wedges and black pepper and accompany with Dill Mustard Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.