Title: Gravlax (Swedish Sugar and Salt Cured Salmon)
Categories: Ethnic Fish Scandinavia Salmon
Yield: 1 Servings

2		Salmon fillets; center
		Cuts with
		Skin left on
2/3	c	Sugar
1/3	c	Coarse salt
15		Coarsely crushed white
		Peppercorns
1	bn	Dill; large bunch

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.

Notes: This may be Sweden's best know culinary export. Serve this delicacy sliced paper thin with brown bread and Mustard Dill sauce, or make it part of a Smorgasbord.

MC formatted using MC Buster 2.0d & SNT on

Recipe by: World Wide Recipe A Day

From: Barb At Pk

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