GRAVLAX
Instructions
  1. Lay one piece of salmon skin side down on a small baking dish layered with cling film
  2. Mix salt, pepper and sugar together and sprinkle on top of the salmon together with the dill
  3. Top with second fillet to make a sandwich and wrap tightly in cling film
  4. Place a weighted board on top of the sandwich and marinate at room temperature for 2-4 hours. Then refrigerate for 24-48 hours, turning every 6-12 hours
  5. Scrape off marinade and cut into thin slices
Recipe Notes

Often served with a mustard sauce and rye bread