Swedish Dill Salmon (Gravlax)

1. 1

   Remove the backbone and other bones from the salmon and cut in half lengthwise.

2. 2

   Combine the salt, sugar and pepper and rub over the insides of the fish.

3. 3

   Place one piece, skin side down, in a large bowl or serving dish.

4. 4

   Place the dill over the salmon. Top with the other piece of fish, skin side up.

5. 5

   Place a heavy platter over the salmon and weight it down.

6. 6

   Refrigerate, covered, for 24 hours. Turn the fish once or twice during this time.

7. 7

   When finished, remove the salmon from the dish and scrape off the seasonings and dill.

8. 8

   Cut off skin and slice the salmon diagonally into thin slices.

9. 9

   Serve salmon.

10. 10

    For Gravlaxsas: Combine the mustard, sugar and vinegar in a bowl and mix well together to make a paste. Slowly add the oil, beating well after each addition. Beat until the sauce is the consistency of mayonnaise. Season with salt and pepper and add the dill. Makes 1/2 cup.

* Per serving · 4 servings · Values may vary.