- 750 g (26 oz) fresh salmon filet with skin on
- 85 g (3 ¼ oz) sugar
- 120 g (4 oz) salt
- 8 tbs chopped dill
- 1 tsp crushed white pepper
- 2 tbs mild Swedish mustard
- 1 tsp Dijon mustard
- 2 tbs sugar
- 1½ tbs red wine vinegar
- salt, white pepper
- 200 ml (1 cup) oil (not olive oil)
- chopped dill
- To minimise the risk connected with eating raw fish, you might want to freeze the salmon before preparing it.
- When defrosted, scale the salmon and remove the small bones, but leave the skin on.
- Make a few cuts in the skin so the marinade will penetrate from below.
- Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill.
- Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours.
- Then refrigerate for 24−48 hours, turning the salmon filet a few times.
- Rinse the salmon in cold water.
- Cut into thin slices without getting too close to the skin, so the dark salmon is included.
- Gravlax sauce is served alongside the dill-cured salmon.
- Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper.
- Stir vigorously, while pouring on the oil in a steady, thin stream.
- When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
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