Gravlax – or cured salmon – is a fond tradition for me. We usually enjoy it lightly salted and lightly cured, but if you like a stronger, heavier version, feel free to play around with the amount of salt and time in the fridge. And seasoning, obviously.
Use a pair salmon filets of sushi quality, skin on, bones off. Carefully rub the meat with coarse salt and sugar (you’ll need approximately 1 tbsp of salt and sugar per 350 g fish) and taste with fresh dill and white pepper to your liking. Place the two filets on each other, meat sides together. Wrap in parchment paper and place in a dish larger than the fish. Weight down with another dish and then place into the fridge for 24 hours. Flip halfway through. Remove excess salt and slice thinly.
Decorate the gravlax with freshly grated horseradish and serve next to cucumber and grape slices as well as crème fraîche decorated with mustard greens.