Gravad lax

Ingredients

• •2 pieces of centre-cut salmon fillets, about 500 g each, with skin on
• •260 ml sugar
• •240 ml coarse salt
• •15 coarsely crushed white peppercorns
• •1 large bunch of dill

Directions

1. 1Remove any small bones from the fillets with a pair of tweezers. Mix sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with dill. Rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down, on top of the dill. Cover with dill. Prepare the other salmon fillet in the same way. Place the second fillet skin side up and heap dill on top. Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for up to 72 hours, turning the salmon over at least once a day. Scrape the marinade off and slice the fillets very thinly. Serve with mustard sauce.