SWEDISH GRAVLAX RECIPE – NORTH FESTIVAL
2 tablespoons kosher salt
2 tablespoons sugar
½ teaspoon ground black pepper
1 bunch fresh dill, stems removed
1 lb frozen salmon filet, thawed
Fun cracker or rustic crusty bread
Cottage cheese (or your favorite soft cheese)
In a small bowl, mix together the salt, sugar, and ground black pepper.
Rinse and pat dry the salmon fillet and lay it on a long piece of plastic wrap.
Sprinkle all of the salt/sugar/pepper mixture on top of the salmon fillet.
Lay the fresh dill on top and tightly (but gently) wrap the salmon so that there is no air inside.
Place the salmon on a plate and refrigerate for two days.
Unwrap the salmon and rinse off the salt and sugar and pat the fillet dry. Discard the dill.
Using a sharp knife, slice the fillet diagonally so that you end up with the widest and longest cuts. Serve these slices by themselves, or on a cracker with capers, dill, and cheese.