Here I have surrounded my homemade gravadlax with lemons and decorated with fresh dill
750 g un skinned salmon fillets
1large bunch of dill
100g course sea salt
75g white sugar ( I use honey sometimes instead)
2 to 3 tablespoons crushed black or white pepper
2 tablespoons of honey mustard
1 tablespoon distilled vinegar
3 tablespoons grape seed oil
handful chopped dill
Put one of the salmon fillets, skin side down, on a large sheet of cling film.
Mix the dill with the salt, sugar and crushed peppercorns and spread it over the salmon …. place the other fillet on top, skin side up.
Tightly wrap the fish in two or three layers of cling film and place into a snug fitting dish …. add something heavy on top to weigh the fish down and place in fridge for a couple of days, turning it every so often ………
Mix sauce ingredients together and place in fridge …….. beautiful served with new potatoes and fresh dill ……. mmmmmmmm
If you are in a hurry but you want the taste of salmon Gravadlax …. here is a quick version….. you can take 4 tablespoons of mayo, 2 tablespoons mustard and 2 tablespoons honey mixed with dill, fresh is best but you can use dried …. a few slices of smoked salmon, boil a few potatoes and there you have a lovely little Swedish lunch in minutes ……… a quick and lovely taste of Sweden …….