Gravlax II

1. 1

   Cut fresh salmon in half lengthwise and remove bones.

2. 2

   Place one-half in shallow dish.

3. 3

   Sprinkle with dill.

4. 4

   Combine salt, sugar and pepper.

5. 5

   Sprinkle on fish evenly.

6. 6

   Place other half on top, skin side up.

7. 7

   Cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights).

8. 8

   Refrigerate 2 to 3 days.

9. 9

   To Serve: Scrape dill and seasonings away.

10. 10

    Slice salmon thinly on diagonal.

11. 11

    Serve with crackers or rye bread

* Per serving · 4 servings · Values may vary.

No additional tips available.