Simply rub some salt, sugar and pepper over two salmon fillets and sandwich them together with some dill in between.
Some recipes also recommend a splash of spirits, such as brandy, gin or lemon vodka. Either way, put a plate on top with some weight on it and let it sit in the fridge for two to three days, basting as you go.
To serve, a squeeze of lemon and some dark bread will work well; mustard sauce if you want to do a little extra work. Drink enough Champagne with it and at least your insides will be warm.
(photo: Wikipedia.org)
ohh this sounds delish and easy to do. perfect for brunch. Thanks!
what a great idea to add some spirits to give it a snazzy bite.
OK, now I want to make gravlax and No-Knead Bread this weekend!
It would be interestingt to splash it with a bit of Aquavit
That would definitely fit with the Swedish-ness of gravlax!