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Gravad Lax
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Gravad Lax

Ingredients

  • 2 Tbsp sugar
  • 2 Tbsp salt
  • ½ bunch dill
  • 2 pieces of salmon skin on

Instructions

  • Mix together the salt and sugar.
  • Rub the salt and sugar onto all sides of the salmon. Ensure it is well covered; the more you pack on, the better!
  • Place a bunch of dill on one piece of salmon. Place the second piece over the top, forming a "salmon sandwich," with the skins on the outside.
  • Place dill on both sides of the salmon "sandwich" and wrap it tightly in plastic wrap.
  • Place the wrapped salmon in a shallow bowl and then put it in the fridge.
  • Flip every 12 hours for 3 days.
  • On the fourth day, your salmon is ready to eat! Remove the dill and slice the salmon very thinly.
  • Serve on bread, bagels, or with potatoes.

Notes

The larger your pieces of salmon the more salt and sugar you will need. If you were making a whole file you would need more like half a cup each of sugar and salt. Make however much you need for your piece of salmon. Just remember to use equal parts sugar and salt and to really really really coat the salmon with the mixture. Do NOT skimp on the salt and sugar.