Gravlax (Swedish Sugar And Salt Cured Salmon)

1. 1

   Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.

2. 2

   Mix the sugar, salt and pepper in a bowl.

3. 3

   Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.

4. 4

   Cover with 1/3 of dill.

5. 5

   Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.

6. 6

   Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.

7. 7

   Remove from plastic wrap and discard accumulated juices.

8. 8

   Rewrap and refrigerate another 24- 48 hours.

9. 9

   Scrape off the marinade and slice paper thin.

10. 10

    Serve with Mustard Dill Sauce (Recipe #68168).

* Per serving · 4 servings · Values may vary.

No additional tips available.