Gravlax

Salt and sugar cured salmon.

• Very fresh skin-on salmon fillet, checked for pin bones and trimmed of any parts that are unevenly thin
• Salt and sugar, for curing
  • Often in equal parts by weight, though I like to go heavier on the salt. Use enough to decently dress both sides of the fillet.
• Dill, white pepper
• Serving suggestion: Hovmästarsås mustard sauce

Mix together the salt, sugar, and herbs/spices. Pat dry the fillet and generously dress both sides in the curing mixture, wrapping with a couple layers of plastic wrap.

Place the wrapped fillet on a dish/tray with raised edges to catch any liquid. Place another tray on top with additional weight (e.g. canned and jarred goods) to press it down. Refrigerate, flipping once or twice a day, for a couple days.

Unwrap and scrape or rinse off any excess curing mixture. Keep refrigerated, uncovered or partially covered to dry out a bit. To serve, slice very thinly on a bias, leaving the skin behind and intact.