Gravlax

When you make your own gravlaks, you should use only the best quality fresh fish. To be sure that it is safe, you can freeze it for 1 day before eating.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

Two 3-pound salmon fillets, skin on, de-scaled

⅓ cup salt

⅔ cup sugar

1 tablespoon coarsely ground black pepper

3 tablespoons finely chopped fresh dill

1 teaspoon caraway seeds

2 tablespoons aquavit or brandy

PREPARATION:

• Combine the salt and sugar, and rub the flesh side of the fish with the mixture. Place one fillet skin side down in a deep dish. Add pepper, fresh dill, and caraway seeds. Place the other fillet skin side up on top. Cover the dish with plastic wrap and place a weight on top of the fish. Refrigerate for 3 to 4 days, turning the fish every 12 hours and basting it with the brine that accumulates in the dish.

• To serve, discard the brining liquid and brush off the dill. Slice the fish into thin slices. Serve with mustard sauce.