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1
Rinse the fish, pat dry with paper towels.
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2
Be sure that there are no pin bones left.
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3
Drizzle the lemon juice over the filet.
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4
Cut the salmon filet in half.
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5
Put one half on a platter.
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6
Mix together salt, sugar, pepper and dill.
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7
Distribute this mixture evenly over the fish on the platter.
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8
Place the second piece of salmon on top of it and press together slightly similar to a sandwich.
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9
Put the 'salmon sandwich' into a zip lock bag and try to remove as much air as possible before closing the bag.
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10
Place the fish in the fridge with the opening of the bag upside to avoid leakage.
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11
Put pressure on the salmon to weigh it down with some suitable heavy weights.
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12
Marinate the gravad salmon in the fridge for at least 24 hours (if you can not wait), turning it from time to time.
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13
Keep in the marinade for 3 days for best results.
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14
But it can be stored in the fridge for several days longer, if you seal the bag carefully.
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15
Serving: Take out as much salmon as required and remove as much marinade as possible by using paper towels.
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16
Cut the filet into (thin) slices.
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17
Serve when salmon has reached room temperature.
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18
Meanwhile you can prepare the Pumpkin Seed Oil Dressing (#127650).
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19
Serve salmon and dressing separately.
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20
NOTE: Puritanists will serve gravad salmon on bread with nothing else.
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21
NOTE: This is the second part of my Salmon Trilogy (Part I: #127652).
