Gravad Lax

Directions

1. 1
   Remove the salmon head, and gut the fish.
2. 2
   Cut into 2 large fillets and debone.
3. 3
   Mix the salt, sugar, and dill together and spread the mixture evenly over the 2 fillets flesh side up.
4. 4
   Place the fillets in the fridge, covered in plastic wrap (it is also a good idea to place a weight on top).
5. 5
   Drain the brine off every day and the fish will be ready in 2-3 days.
6. 6
   After 2-3 days, slice very thinly (without the skin) and serve with Dijon mustard, vinegar, dill, lemon juice and oil dressing.