|4 tsp||Sea Salt|
|1 tsp||Colourful pepper grains|
|3 / 1 bunch||Dill|
Graved salmon is easy to prepare yourself. Rinse two equal pieces of fresh salmon fillets with skin. Place a salmon face down on a large piece of cling film. Finely mortar or grind coarse sea salt, white peppercorns and sugar and sprinkle a thin layer over the salmon. Finely chop the dill and spread over the gravad salmon. Season the second salmon as well and place on top of the dill with the skin side up. Wrap the graved salmon firmly in the foil and place on a large plate. Place a kitchen board on the gravad salmon and weigh down about 2 kg, such as canned food cans. Graved salmon in the refrigerator 2 days stain and turn every now and then. Pour the pickling liquid over the graved salmon. Dab the finished Graved Salmon with kitchen paper and cut diagonally into thin slices.