Gravlax is a Nordic staple that uses a cold-cure method rather than cooking. The salt and sugar draw out moisture, while the dill infuses the fat of the fish, resulting in a buttery, silky texture.

Prep Time	Cure Time	Serves
15 minutes	48 Hours	8-10 (as appetizer)

Part A: Ingredients

• Fish: 2 lb Center-cut Salmon Fillet (skin-on, pin bones removed).
• Cure: $1/4$ cup Coarse Sea Salt, $1/4$ cup Granulated Sugar, 1 Tbsp Cracked Black Peppercorns.
• Aromatics: 1 large bunch Fresh Dill (roughly chopped), 1 Tbsp Aquavit or Gin (optional).

Part B: Instructions

Step 1: Prepare the Fish

1. Pat the salmon dry. Place it skin-side down on a large piece of plastic wrap.
2. Drizzle the alcohol (if using) over the flesh.

Step 2: Apply the Cure

1. Mix the salt, sugar, and pepper in a bowl. Rub the mixture evenly over the flesh of the salmon.
2. Cover the entire surface of the fish with a thick layer of fresh dill.

Step 3: The Weighting Process

1. Wrap the salmon very tightly in multiple layers of plastic wrap.
2. Place the fish in a rimmed dish. Place a second dish or a small cutting board on top of the fish and weight it down with heavy cans (about 3-4 lbs of weight).
3. Refrigerate for 48 hours, flipping the fish every 12 hours.

Step 4: Serve

1. Unwrap the fish and rinse off the cure under cold water. Pat dry.
2. Using a very sharp, long knife, slice the salmon as thinly as possible at a diagonal angle away from the skin.
3. Serve on rye bread with a mustard-dill sauce (Hovmästarsås).