Gravadlax

·Added 5 May 2026 by Tom Melhuish

StarterDairy-FreeGluten-Free

Ingredients

1	kilo	fresh filleted salmon (middle piece)(with the skin on)
2	tsp	whole white pepper(crushed in a mortar)
4	tbsp	salt
3-4	tbsp	sugar
plenty		fresh dill

1.Mix white pepper, salt and sugar and spread it evenly on the fillets.

2.Put plenty of dill on one fillet and place the other fillet on top (thin side of one fillet to thick side of other fillet).

3.Place the fillets in a plastic bag, close it and put it in a dish in the fridge.

4.Turn it every 12 hours.

5.Ready to eat after 24-36 hours.

6.Pour away the liquid after 24 hours, otherwise the salmon will be too salt.

7.Can be kept up to a week in the fridge.

8.To serve: Take away the dill and pepper and slice it thinly.