- 1 kilo unskinned salmon fillet
- 200g (1 ½ cups) coarse salt
- 150g (⅔ cup) sugar
- 2 teaspoons coarse ground pepper
- 60g (1 large bunch) dill, finely chopped
Start your gravlax at least 2 days before you plan on serving it.
Line a large baking dish with four large pieces of plastic wrap, overlapping the pieces and leaving loads of overhanging plastic, you will need this to wrap up the fish completely.
In a medium bowl combine the salt, sugar, pepper, and dill.
Place a small amount of the salt mix at the bottom of the dish over the plastic wrap to create a thin even layer, place the salmon on top of the thin layer and cover the fish with the remaining salt mixture. Wrap the plastic tightly around the fish. Place a slightly smaller dish over the salmon and weigh it down with heavy bowls or cans. Refrigerate for at least two days and up to 4, turning the fish every 24 hours.
Unwrap the fish and brush away any excess salt. Place the salmon on a clean board, and using a sharp knife, slice as thinly as possible. Start the cutting at the tail end, with the knife at a diagonal, cutting towards the skin.