Home-Made Gravadlax with Dill Sauce

Step by step

Method

1. 1

   Check the fillets for bones and remove any strays with tweezers (this is called pin-boning). Mix the sugar, salt and peppercorns together. Line a shallow glass dish with foil then lay both the fish fillets, skin side down, on top of the foil. Sprinkle with the dill, then the sugar mixture. Drizzle with the aquavit or cognac.

2. 2

   Leaving one fillet skin side down, life the other fillet up and place skin side up on top to make a sandwich. Bring the foil up and over the fish to wrap securely.

3. 3

   Lay a heavy wooden board and weights on top of the fish. Refrigerate for at least 48 hours, turning the packet several times, and always replacing the board and weights. Liquid will start to ooze out of the fish - this is the marinade that gives it the unique flavour.

4. 4

   Unwrap the fish and scrape off the marinade. Using a very sharp thin-bladed knife and starting at the tail end, slice the salmon on the diagonal as thinly as you can, down to the skin, then flicking the knife to detach it. Serve in delicate curls with the dill sauce and thinly sliced rye bread.

5. To Make the Dill Sauce

6. 1

   Whisk the mustard, egg yolk and oil together until smooth and thick - like making mayonnaise. Then whisk in the vinegar, sugar, dill weed, salt and freshly ground black pepper. Set aside. This can be kept in the fridge for up to a week.