Gravlaxis a must on a real Smorgasbord and is probably one of the most famous Swedish dishes available. For a very long time ago so it was a way to take advantage of the fish without it getting rutten.
This is something I do very often, and will publish several different recipes for this wonderful fish dish here on my blog.
1 kg salmon fillet
100 ml salt
50 ml sugar
1 tsp pepper
fresh cut dill
Important to Salmon been frozen for 48 hours and then thawed. Remove all bones and even the skin of the fish. Mix salt, sugar, pepper and dill. Sprinkle salmon on both sides and put in a bag. Place in the refrigerator and turn it about every six hours for two days. Slice it then into thin slanting slices. Served with boiled potatoes and mustard sauce, bread or with a salad.