Gravad Lax

• 1 whole Salmon Filet (1 Kilogram)
• 1-78 ounces, weight Coarse Sea Salt
• 1-78 ounces, weight Sugar
• 1/2 teaspoons Ground Black Pepper
• 2 whole Lemons (grated Zest)
• 1-78 ounces, weight Chopped Dill

1. 1.
2. Clean the salmon filet and remove the main bone and the side bones.
3. If you dont see the bones run your finger over the meat and then you will feel them.
4. Remove those with tweezers.
5. 2.
6. Lay the salmon skin-side down in a shallow tray.
7. Add the rest of the ingredients and rub them into the salmon.
8. 3.
9. Cover the tray with plastic wrap and then lay a heavy cuttingboard and some plates on top of the covered salmon.
10. (A brick wrapped in foil will work just as well) This will help draw out the moisture and improve the texture.
11. Put in the fridge for 24 hours.
12. 4.
13. Remove the salmon from the fridge and drain the excess moisture.
14. Turn the salmon, cover with plastic again and add the weight and put back in the fridge for another 24 hours.
15. 5.
16. Remove from the fridge.
17. * Uncut, this will keep for 5 days in the fridge.
18. ** To serve, take a long and sharp knife and cut the salmon in slices starting at the tail.
19. It will help to grease the knife with a little bit of oil.
20. Serve with blinis and creme fraiche as breakfast or with salad as a starter.

salmon filet, salt, weight sugar, ground black pepper, lemons, dill

Taken from tastykitchen.com/recipes/appetizers-and-snacks/gravad-lax/ (may not work)