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1
Cut the salmon in half lengthwise and remove the backbone and the small, freebones, as well, or ask your fish dealer to do it for you.
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2
Leave the skin on.
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3
Place half of the fish, skin side down, in a deep glass, enamel or stainless steel baking dish or casserle.
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4
Wash and then shake dry the bunch of dill and place it on the fish.
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5
In a separate bowl, combine the salt, sugar and crushed peppercorns.
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6
Sprinkle this mixture evenly over the dill.
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7
Top with the other half of the fish, skin side up.
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8
Cover with foil and set a heavy plate or platter on top of it, slightly larger than the salmon.
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9
Weigh it down with cans or jars and refrigerate for at least 3 days, up to 7 days.
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10
Turn the fish over every 12 hours or so, basting with the liquid marinade that accumulates, separating the halves a little to baste the salmon inside.
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11
Replace the platter and weights each time.
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12
When the gravlax is finished, remove the fish from it's marinade and scrape away the dill and seasonings.
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13
Pat dry with paper towels.
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14
Or leave the dill and seasonings in place.
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15
Place the separated halves skin side down on a carving board and slice the salmon thinly on the diagonal, detaching each slice from the skin.
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16
Gravlax is served as part of a smorgasbord or as an appetizer and is usually accompanied by a mustard-dill sauce (see recipe).
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17
When gravlax is presented as a main course, it is garnished with lemon wedges as well as the mustard-dill sauce and served with toast and perhaps a cucumber salad.
