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Salmon gravlax

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4 servings
3 days

Salmon - 500 gr, Salt - 2 tbsp, Sugar - 2 tbsp, Dill - 50 gr, Pepper - to taste, Ground black pepper - to taste

To make salmon gravlax, take fish, salt, sugar, ground black pepper, peppercorns (or one of the peppers if desired), green dill and dill seeds (you can also do with one type of dill, but a recipe with fresh green dill is more common).

In a small bowl, mix the salt mixture: salt, sugar and ground black pepper, if using it.

With this mixture, cover a piece of pure salmon on the skin (mandatory on the skin) on all sides, rubbing it well.

Add the peppers with peas (in this case, I have a mixture of peppers with peas, which can be partially ground or crushed in a mortar), also rub the peppers well into the flesh of the fish.

Cut the fresh green dill not very finely and put on the fish on all sides, cover all the fish with dill. Roll the piece so that the skin is on top. If there is a lot of gravlax done at once, the layers of fish are laid on top of each other so that the skin of the fish is on top.

Now wrap salmon tightly in cling film, put it in any container and send it to the bottom shelf of the refrigerator, pressing it with a load on top. You can put it in a cold basement or cellar. Hold for 3-4 days.