Gravlaks

Ingredients

Salmon fillet

1 (about 2 pounds), skin-on

Salt

1/4 cup

Sugar

1/4 cup

Black pepper

1 tablespoon, freshly cracked

Fresh dill

1 cup, chopped

Lemon

1, juiced and zested

Mustard

2 tablespoons (dijon or whole grain)

Instructions

1. In a small bowl, combine the salt, sugar, and black pepper, mixing well.
2. Place the salmon fillet skin-side down on a large piece of plastic wrap, ensuring it's long enough to fully wrap the salmon.
3. Evenly sprinkle the salt mixture over the flesh of the salmon.
4. Spread the chopped dill generously over the salt mixture.
5. Drizzle the mustard and lemon juice over the dill, and sprinkle the lemon zest on top.
6. Wrap the salmon tightly in the plastic wrap, ensuring it is completely covered to prevent air exposure.
7. Place the wrapped salmon in a shallow dish to catch any liquid that may escape during curing.
8. Refrigerate for 48 hours, turning the salmon over once halfway through to ensure even curing.
9. After 48 hours, unwrap the salmon, discarding any excess liquid and dill.
10. Using a sharp knife, slice the gravlaks thinly at a diagonal angle, and serve chilled with accompaniments.