2 fresh or defrosted salmon fillets
2-3 large bunches fresh dill
1/4 cup coarse sea salt
1/4 cup sugar
1 teaspoon freshly ground pepper
Juice from 1 lemon
Place salmon fillet in deep glass-baking dish skin side down.
Cover both fillets with plastic wrap.
Use a board (slightly larger than fillets covered in plastic) and place over the fish fillets.
Put weight on the salmon fillets by placing (4 cans or 4 pounds or you can use a plastic covered brick on top of a the board to weigh the fillets down.
Do This for 3 Days:
After 3 days - Remove the fish from the sauce, scrape away dill and seasoning - pat dry with paper towels.
Place fillets skin side down and cut thin even slices at an angle. This is now ready to be served. Garnish with dill, and/or parsley and lemon slices, accompanied with Mustard Sauce..
Of course, in the event, uncooked fish fillets do not appeal to you, just place it on foil and pop it on the grill, but the it is no longer called Gravlaks, it is grilled marinated salmon.
In Norway, this particular delicacy is called Gravlaks.
You will find Marinated Salmon/gravlaks accompanied with Mustard Sauce served on Smorgasbord/Julebord during the Christmas season and all year round. Norwegian Gravlaks is a world-wide known delicacy.
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