Authentic Scandinavian Gravadlax

• 2 1/4 pounds salmon side of
• 3 tablespoons cognac
• 3 tablespoons coarse sea salt
• 2 teaspoons sugar
• 1 sprig fresh dill
• 1 tablespoon pink peppercorns optional

1. Make sure your fish is seawater grown. Brackish water farmed fish may contain parasites which this preparation method will not kill. Only freezing or cooking will do that.. nnPlace the salmon skin side down on a piece of greaseproof paper. Pick out any bones and cut off any extra fat.
2. Drizzle the salmon with the cognac and sprinkle salt and sugar on top..
3. Roughly chop the fresh dill and lightly crush the peppercorns. Add both on top of the fish.
4. Wrap tightly in greaseproof paper and put the package in a plastic bag..
5. Refridgerate salt side up for minimun 24 hours.,
6. Before serving remove the dill and scrape off the extra salt. Cut into very thin slices, Decorate with some fresh dill and peppercorns.

salmon, cognac, salt, sugar, dill

Taken from www.yummly.com/recipe/Authentic-Scandinavian-Gravadlax--1323084 (may not work)