Gravlax

• 2 tbsp salt
• 1 1/2 tbsp sugar
• 1 1/2 tbsp brown sugar
• 3 tbsp dried chopped dill

1. 2 days before
2. Mix the ingredients together in a bowl. Be sure to squash out any lumps there are in the mixture.

• 600 g fresh salmon fillet

1. Sprinkle the surface of the salmon fillet, so it is completely covered. Be careful to cover the flesh side.
2. Sprinkle the rest in a freezer bag.
3. Put the fillet in the freezer bag.
4. Suck the air out of the bag and close it tight.
5. Put the bag in the fridge.

1. 1 day before
2. Turn the bag, and so the salmon.

1. The same day
2. Take the bag out of the fridge, and take the salmon out of the bag. The mixture it was sprinkled with will now be dissolved. Drain it and pat with a paper towel so it isnt soaking wet. If lumps of dill have formed, then renove them.

The two days when the salmon is marinating in the fridge, its a good idea to put it in a box or on a platter, so if it leaks, the liquid wont spill into the refrigerator.

Gravlax is eaten on white bread or sourdough bread with butter. Pour some dill sauce over. Cut the salmon obliquely in 1-2 mm thick slices, as it is eaten.

The salmon can last three days in the fridge. But it is best when fresh. If you make more than you know you can eat, cut off some and put it in the freezer, as soon as the gravning is done.

Gravning has been used in Scandinavia far back in time. As far as I know, gravning is only used with salmon and trout. It is actually a method of conservation. The way we do the gravning nowadays, the fish lasts a little longer than it otherwise would. But fish is fish, so eat it before its too late. The main reason for gravning of fish, is the flavor.