Ingredients

750 g	salmon fillet, fresh
3 1/2 tbsp	sugar		40 g
1/4 cup	salt		55 g
2 1/2 tsp	ground pepper		8 g
5 cups	fresh dill		150 g
1 3/4 tsp	capers, to garnish		5 g
1/2	onions, to garnish		100 g
1/2	lemons, to garnish		60 g
1/3 cup	yogurt, plain, 2%		80 g
2 tbsp	horseradish		30 mL
1 tbsp	lemon juice, freshly squeezed		1/2 lemon
3	pita breads		140 g

Before you start

Method

1. In a bowl, mix enough salt and sugar (about half-half) to generously coat the salmon on both sides. Rub the salt and sugar on the fish, then sprinkle with pepper and cover with dill. Place everything (salmon, dill, and mix) in a plastic bag. Lay the bag on a plate and put another plate or something flat on top as a weight. Put it in the refrigerator to cure for 18-24 hours.
2. When ready to serve, prepare the sauce: in a small bowl, mix the yogurt with the horseradish and lemon juice.
3. Take the salmon out of the refrigerator, wash it in running water to remove excess salt, sugar, and juice; then dry with a cloth. Slice the salmon off the skin as thinly as possible, crosswise, using the longest and sharpest knife you have. A gentle, gliding motion will help to not crush the fish. Immerse the knife in hot water between each cut to make cutting easier.
4. Place the slices on a plate. Garnish with capers, thinly sliced onion rings, dill sprigs, and lemon slices. Serve with the horseradish sauce on the side and pita bread grilled in the toaster or in the oven at 175°C/350°F.

Remarks

Gravad lax can be kept up to 6 days in the refrigerator and up to 2 months in the freezer.

Recommended side dishes

• Cucumber Salad with Dill
• Radish and Cucumber Salad
• Mixed Greens Salad
• Fennel Salad