GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)

Gravlax (Swedish Sugar and Salt Cured Salmon) image

Provided by Mimi Bobeck

Time P2D

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs center cut salmon fillets (approximately 1 pound each, with skin left on)
2/3 cup sugar
1/3 cup coarse salt
15 coarsely crushed white peppercorns
1 bunch dill
mustard dill sauce (Mustard Dill Sauce II)

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 (Recipe #68168).