Raw salmon flavoured with dill, Gravad Lax (grah-vahd lahks) is a Swedish speciality. It may be served either as an hors d’oeuvre with lemon wedges and a piquant mustard sauce, or as a main dish with toast and a refreshing cucumber salad.
Mackerel and trout may also be prepared the same way.3 lb. middle cut of salmon, cleaned, scaled and cut in half lengthways
4 tablespoons coarse rock salt
4 tablespoons sugar
1 large bunch of dill, washed and shaken dry
1 tablespoon white peppercorns, coarsely crushed
Remove the backbone and any small bones from the fish.
Rub the fish with the salt and sugar. Place one-third of the dill sprigs in a shallow dish. Place half the fish, skin side down, on the dill sprigs. Cover the fish with another third of the dill and sprinkle over the crushed peppercorns.
Place the other half of the salmon on top, skin side uppermost and cover with the remaining dill. Cover the dish with aluminium foil and place a dish or wooden board on top of the fish weighed down with a heavy weight.
Place the fish in the refrigerator and leave it for 48 hours before serving.
The salmon may be kept for up to a week in the refrigerator.
To serve, drain the fish and scrape away the dill and spices. With a sharp knife, slice the salmon thinly on the slant.