Gravlax

Ingredients

Salmon fillet

1 pound, skin-on

Salt

1/4 cup

Sugar

2 tablespoons

Fresh dill

1/2 cup, chopped

Black pepper

1 tablespoon, freshly ground

Lemon zest

1 tablespoon

Dijon mustard

2 tablespoons

Instructions

1. In a small bowl, mix together the salt, sugar, chopped dill, black pepper, Dijon mustard, and lemon zest until well combined.
2. Place the salmon fillet skin-side down on a large piece of plastic wrap, ensuring you have enough wrap to cover the entire fillet.
3. Spread the salt and dill mixture evenly over the flesh side of the salmon, pressing it gently into the fish.
4. Wrap the salmon tightly in the plastic wrap, making sure it is completely covered and sealed.
5. Place the wrapped salmon in a shallow dish to catch any liquid that may escape during the curing process.
6. Refrigerate for 48 hours, flipping the salmon halfway through to ensure even curing.
7. After 48 hours, carefully unwrap the salmon and scrape off the excess salt and dill mixture with a knife.
8. Thinly slice the gravlax at an angle using a sharp knife, and serve chilled as an appetizer or on open-faced sandwiches, accompanied by rye bread, capers, and additional fresh dill.