Gravlax Swedish Sugar And Salt Cured Salmon



Steps


Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
Mix the sugar , salt and pepper in a bowl.
Cover the bottom of a baking dish with 1 / 3 the dill and rub half of the sugar-salt mixture into the first fillet , on both sides , and lay it skin side down on top of the dill.
Cover with 1 / 3 of dill.
Prepare the other salmon fillet in the same way , and cover with the remaining fillet , skin side up , with the remaining dill on top.
Cover in plastic wrap , place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
Remove from plastic wrap and discard accumulated juices.
Rewrap and refrigerate another 24- 48 hours.
Scrape off the marinade and slice paper thin.
Serve with mustard dill sauce.

Ingredients


salmon fillets, sugar, coarse salt, white peppercorns, dill, dill sauce