Gravlax Recipe

• 2 (4 lb) Salmon Fillets
• 1 cup Sugar
• ½ cup Sea Salt
• 1 tsp Dill Seeds
• 1 tbsp freshly ground Pepper
• 2 bunches fresh Dill (coarsely chopped)

• Wash the fillets and pat dry with paper towels.
• Remove the skin and bones (including pin-bones) from the fillets carefully.
• Cut each fillet into two equal halves.
• Combine sugar and salt. Cover both the sides of each fillet with this mixture.
• Sprinkle dill seeds and ground pepper over the flesh side of each fillet.
• Place chopped dill over two fillet halves (on their flesh side) and cover with another two.
• Wrap them in plastic sheets and marinate on room temperature for 6 hours.
• Refrigerate for 4-5 days.
• Remove and scrap off most of the seasonings and dill.
• Slice thinly and serve with finely chopped onions and dill sauce.