Gravlax

1. 1

   Place the salmon on a work surface, skin side down. Sprinkle with sugar, salt, pepper and dill. Transfer skin side down to a baking sheet lined with plastic wrap. Fold plastic wrap tightly around the entire fillet.

2. 2

   Top with a smaller pan holding two 5 pound weights. (You can use unopened cans or foil wrapped bricks). Refrigerate 2 to 4 days.

3. 3

   Remove weights and discard the wrap. Gently rinse the salmon under cold water, removing the remaining salt, sugar, and dill. Slice the salmon at 45 degree angle, as thinly as possible. Serve with a dill mustard sauce and pumpernickel bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.