- 1 pounds fresh salmon, center cut
- 1 large bunch of dill, plus 1/4 cup chopped dill for serving
- 1/2 cup salt
- 1/2 cup sugar
- 2 tablespoons pepper
- Optional: 1 tablespoon whole fennel seeds
- Pumpernickel bread, sourdough bread, or crisp bread (knaekbroed) for serving
- Cut the salmon in half crosswise and place half the fish skin side down in a deep dish.
- Wash and shake dry the dill shop it and place it on the fish.
- Combine the salt, sugar, crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish.
- Place the other half of salmon over the dill, skin side up.
- Cover the dish with aluminum foil or plastic wrap. Place something heavy on top. Refrigerate the salmon for 2 and up to 3 days, turning it every day and basting it with the liquid that collects as well as the salt/sugar/pepper.
- Lay each piece of salmon flat on a cutting board, whip off the salt/sugar/pepper and dill, and sprinkle the top of the salmon with chopped fresh dill.
- With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.
- Serve with dark pumpernickel bread, crisp bread or sourdough bread and mustard sauce. You can also serve with chopped onion, horseradish and capers, if desired.
- grav (or gravad)=grave
- lax (or laks)=salmon
- Danish =Gravad laks
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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