Instructions: Cut the salmon in 2 filets remove the bone but keep the skin. Dry the pieces with some kitchen paper. Crush the peppercorns and mix with salt and sugar. Put some of the saltmix in a deep platter together with some chopped dill. Put one of the salmonpieces skin down in the platter, add half of the salt mixture and a lot of dill. Put the other piece on top skinside up ( meatside against meatside).and put rest of the salt mix and dill on top.

Cover the dish with aluminium or plastic foil and refrigerate for 2 days.

Turn it around some times during this time (when it starts "watering")

Classic gravlax sauce: Just mix it all together.

[My Tablespoon (Tsp) is 15 ml and my teaspoon (tsp) is 5 ml in case that varies in different contries]

/FISH

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.