Gravad lax is a nordic dish and means buried salmon in swedish. Before things like fridges existed, nordic people buried their salmon in ground with salt in order to preserve it longer time.
Do you want to know the secret?
This is an ideal dish.
It takes 10 minutes to prepare.
You basicly only need five ingredients.
Then you put it in the fridge for at least two days and it takes care of itself.
And you have time to take care of yourself.
The result is impressive.
800g fresh salmon fillet with skin on
4 tbsp sugar
3 tbsp salt
black pepper corns
handful of fresh chopped dill
zest of one lemon
In a bowl mix the seasalt, sugar and black pepper corns.
Cut the salmon into two equal size pieces
Check for any fish bones.
Rub the salt&sugar mix into the fish. Add the dill and lemonzest on the top of one salmon piece.
Then lay the other piece of salmon on top of it, skin side up.
Cover with a piece of aluminum foil or use a zip-lock bag.
Refrigerate at least 2 days.
After a day turn the fish.
When ready scrape off the dill pieces and remove liquide.
Add new fresh dill.
To serve, slice thinly.
I will share this recipe on Hearth & Soul Tuesday Blog Hop
Serve with knäckebrot or boiled potatoes.