[masraum]

Originally Posted by Don Ro

I'd like to taste that. Yum!

It's super easy to make. The recipe came from a Finnish woman.

Gravlax is really easy to make home, too! Just buy a fresh piece of salmon, remove the bones and excess fat but leave the skin and cut it even-ish. It doesn't have to be completely flat, but if it's very uneven, parts of the fish can easily become oversalted.

For about 1 pound of fish I use about 1 heaped tablespoons of rough salt (not completely coarse, but not like table salt either) and mix it with 0,5 tablespoons of sugar, 1 teaspoon of whole white peppers and a generous sprinking of fresh dill. Sometimes I add a little bit of juniper berries too. The white peppers and juniper berries are optional.

Rub the salt mix onto the salmon. It should be pretty evenly coated. Rub some on the skin as well. Wrap it tightly in wax paper and then in saran wrap, put it onto a plate or in some kind of a container. Put some weight on top of the salmon it. I use a tupperware bowl and put a plate on top of it for weight. Place it in the fridge and let sit for 1-2 days depending on how salty you want the fish to become. Turn the package a couple of times (like once every 8-10 hours) so that sometimes the skin is on the top and sometimes on the bottom. This will make it evenly "gravad".

Wipe off all the salt and spices before you serve it. To serve slice it thinly and eat as is or with fresh dill.

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We put a spread of cream cheese, herbs, lemon juice, salt and pepper on thick cut, dense, rye bread.