GRAVAD LAX IS A SWEDISH DISH

GRAVAD LAX (means buried salmon) is a very Swedish dish indeed and not Scottish that some people think. In the old days the salmon was buried in the ground for a couple of days but nowadays we put it in the fridge! For one fillet you need 4 tbs of salt, 4 tbs of sugar, plenty of finely cut dill and 2-3 tbs of coarse pepper (a mix of black, white, green and pink if you like). It can also be seasoned with lime, lemon and saffron...mix the salt, sugar and pepper and rub it into the salmon. Sprinkle the dill on top and cut the fillet i two pieces, put them together,  inside to inside. Place in a plastic bag and add a weight on top. Put in the fridge and leave for 2-3 days turning occasionally. Serve in thin slices with gravad lax sauce or some sour creme seasoned with dill or/and mustard. Yummy and very simple. Will keep in the fridge for about a week!