Gravlax

Swedish cured salmon

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Ingredients

1	fresh salmon fillet, half of a fish, skin on, approximately 1kg,
125 g	salt
50 g	sugar
1 tbsp	juniper berries
1 tbsp	peppercorns
1 tbsp	coriander seed
1	lemon, grated peel or zest
2 bunch(es)	fresh dill, roughly chopped, not wet!

Method

Preparation time: ca. 15 min Resting time: ca. 2 days / Grade of difficulty: easy / Calories per portion: n/a

In a mortar pestle the peppercorns with juniper berries and coriander. Transfer into a bowl and add salt, sugar and lemon peel and stir until well combined.

Divide on a baking tray half of the dill, as wide and long, as the fish fillet is. Sprinkle with half of the seasoning and place the salmon on top. Sprinkle with the remaining seasoning and cover with the remaining dill. Place a board of approximately the size of the fish on top and weigh down with a bowl or a saucepan. Transfer into the fridge.

After 24 hours turn over the salmon fillet and weigh down and cool again. After 24 more hours the salmon is cured.

Wipe off most of the herb and spice mixture and pat dry. Serve and carve just at the table into thin slices.

Variations:
You may vary the seasoning. Leave the salt and sugar mixture as it is and replace the spices and herbs with e.g.
- honey and chili
- basil, orange peel and olive oil
- gingerbread spices for a “Christmas” salmon.