Salmon Gravlax

1. Preparation

Gather all ingredients and equipment such as a mixing bowl, plastic wrap, and a baking dish.

Measure out the sugar and salt in equal parts.

Chop the fresh dill finely.

Rinse the salmon fillet under cold water and pat it dry with paper towels.

Place the salmon skin side down on a piece of plastic wrap.

2. Curing Mixture

In a mixing bowl, combine the salt, sugar, and chopped dill.

Stir the mixture until it is well combined.

Rub this mixture generously over the salmon fillet, covering the entire surface.

3. Wrapping

Wrap the salmon tightly in the plastic wrap, ensuring no air is trapped inside.

Place the wrapped salmon in a baking dish, and place another dish on top for weight.

Refrigerate the salmon for at least 24 hours; up to 48 hours for a firmer texture and stronger flavor.

4. Serving

After the curing period, unwrap the salmon and rinse off the curing mixture under cold water.

Pat the salmon dry with paper towels.

Slice the salmon thinly at a diagonal angle.

Serve the gravlax with rye bread or bagels, accompanied by cream cheese, capers, and red onion.