Gravad lax

I make my own gravad lax at home. The ones that are sold are either full of preservatives or very expensive. Marinated salmon takes 5 miutes to make and can be eaten in 24-48 hours. Why buy those prepackaged ones then??

Ingredients:

1 kg of salmon fillet - I proportionally reduce ingredients if there is less salmon

4 tablespoons of sea salt

2.5-3 tablespoons of powdered sugar

2 tablespoons of freshly ground black or white pepper

4 tablespoons of dill

Preparation:

Cut the fillets in portions if needed. Mix salt, sugar, pepper and dill. Coat the fish with this mixture on the side where there is no skin. Put the fish skin down on a plate, cover with alfoil or plastic foil and refrigirate. You should turn the fish around once if the fillet is very thick. After 24-48 (it depends on how well marinated you want the fish to be, I like it slightly "raw") take the fish out of the fridge and cut it into thin slices. Use a very sharp knife!

You can also freeze the marinated salmon and defrost it in the fridge.

This time I served the gravlax as a tartar on a crispy potatoe cake with sour cream.