Gravad Lax

 

Serves 6

• 1½ kg fresh salmon
• Large bunch dill
• 1 tablespoon coarse salt, or 1½ teaspoons table salt
• 1 teaspoon sugar
• 2 teaspoons white pepper

1. Scrape away the scales from the salmon, slice in half lengthways and remove the center bone ; rinse and dry both halves.
2. Place one fillet, skin-side down, in a large dish.
3. Wash, drain and coarsely chop the dill, and sprinkle over the salmon fillet.
4. Mix salt, sugar and pepper together ; sprinkle the seasoning over the fish and top with the second fillet, skin side uppermost.
5. Cover the fish with cooking foil and weight it down with a kitchen board and two full preserving jars ; leave the salmon to marinate in the refrigerator for 3 days.
6. Turn the fillets every 12 hours and baste both side with the juice produced by the fish.
7. To serve, place the salmon fillets separately on a wooden board.
8. Scrape away the herbs and seasoning and cut the fish into very thin slices.
9. Serve with lemon wedges, freshly toasted white bread and a green salad.

BON APPÉTIT