Gravad lax: cured Swedish salmon with dill

Method

1. 1

   Prepare the fillets

   Cut the salmon into two fillets, leaving the skin on, remove any pin bones, then pat dry.

   10 min
2. 2

   Rub in the cure

   Rub about a third of the salt, sugar and pepper mixture over the fleshy side of both fillets.

   5 min
3. 3

   Layer

   Place the fillets skin side down, spread the remaining dill and cure mixture in between, and turn the thicker part against the thinner one.

   5 min
4. 4

   Cure in the fridge

   Wrap in a bag, weigh down with a weight and leave in the fridge for several hours or up to two days, turning occasionally and pouring off the liquid that forms.

   2880 min
5. 5

   Make the sauce

   Mix Swedish mustard, vinegar, oil and finely chopped dill to taste, sweetened with sugar.

   5 min
6. 6

   Serve

   Scrape the seasonings off the fish, slice thinly on the diagonal, and serve with the mustard sauce, bread or boiled potatoes.

   10 min