Salmon Gravlax

with dill

min preparation time

MIN OF COOKING

Mix the salt, sugar and Marcel Senchou peppercorns in a bowl.
Place a large sheet of cling film on a clean work surface.
Place half the salt and sugar mixture on the sheet of cling film, forming a shape slightly larger than your salmon fillet.
Place the salmon fillet, skin side down, on the salt and sugar mixture.
Add the rest of the salt and sugar mixture to the top of the salmon, covering the entire surface evenly.
Sprinkle the chopped Marcel Senchou dill generously over the top of the salt and sugar mixture. Add the lemon zest if you’re using it.
Carefully wrap the salmon fillet in the plastic film, making sure that the salt and sugar mixture remains in contact with the fish.
Place the wrapped salmon in a shallow dish. Place a weight (such as a tin) on top of the salmon to flatten it slightly.
Place the dish in the fridge and leave the salmon to marinate for at least 24 hours, turning the fish every 12 hours.
After marinating, remove the salmon from the cling film and rinse it thoroughly under cold water to remove excess salt, sugar and dill.
Pat the salmon dry with kitchen paper, then cut into thin slices.
Arrange the salmon slices on a serving plate and serve with Swedish bread, crème fraîche, lemon slices and extra fresh dill.