Classic gravadlax (gravlax)

Method

1. Lie the salmon sides skin-side down on a work surface and run your finger along the flesh to check for pin bones. Using tweezers, remove any you find.
2. Place a double layer of cling film on the work surface. (It needs to be large enough to wrap the 2 fillets, sandwiched together.) Place one of the fillets on top, skin-side down.
3. Make the cure. Mix the salt, sugar and peppercorns in a bowl. Add the aquavit/vodka and chopped dill, then mix well. Spread the mixture evenly over the fillet. Top with the other fillet, flesh-side down, to form a sandwich.
4. Wrap tightly in the cling film and place in a ceramic or glass dish that’s just big enough to hold the fish snugly. Weigh down with a small chopping board and some weights (full cans are ideal) and chill for 24-48 hours, turning every 12 hours or so. Drain off any liquid that collects in the dish.
5. Unwrap the salmon and rinse off the cure under cold water, then pat dry with kitchen paper. Finely chop the extra dill, then spread evenly over the flesh of both fillets.
6. The gravadlax can now be sliced (see tip) and eaten, or will keep in the fridge for up to a week, re-sandwiched and wrapped in fresh cling film. When ready to eat, unwrap, separate and slice. Serve on rye bread with black pepper and a squeeze of lemon, or with mustard and dill sauce.

Try our gravadlax recipes:

Quick gravadlax tartlets

Gravadlax pasta

Gravadlax salad