Cut two fillets from
the salmon, as close to the bone as possible. Mix the salt with the
sugar, the dill and the pepper. Put one fillet on a plate, skin side
down, distribute the salt mixture over it, put the other fillet on top,
skin side up. Put a plate on top and put a heavy item on this plate,
like a large can of beans. Put in the fridge. Every twelve hours, turn
the whole thing around 180 degrees (careful, because fluid will drip
out) for 3 days. Then cut the salmon in very thin slices and serve.
You can keep it in the fridge for a few more days or freeze it.
If you make gravad
lax and use a whole salmon, you will have a very big quantity. If you
do not want to freeze it, why not use some of it to make a
This is a recipe from
Sweden. On 10
December 1896 the
Swedish inventor of dynamite,
Alfred Nobel, died. The 10th of December is kept each year for the award
ceremony of the Nobel prize winners in Stockholm, since 1969.
Click on culinary calendar for more
links between cooking and worldwide history.