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Gravlaks (salt and sugar cured Salmon)
The best appetizer possible.
Cut off and discard any very tough stems from the dill. Rinse the dill and pat it dry.
Cut the salmon into 2 separate and equal pieces. Combine the salt, sugar, and pepper. Rub the mixture into the pink flesh of the salmon.
Spread on third of the dill over the bottom of an oven tray. Add one of the salmon pieces on top of the dill skin side down (salted flesh side up). Cover this with another third of the dill. Add the remaining piece of salmon, placing it sandwich fashion, flesh side down on top of the other piece of salmon (skin side up).
Cover with remaining dill and cover with a plate on top. Add a sizeable weight and refrigerate for 48 hours. Turn the sandwich every 12 hours, always maintaining the weight on top of the plate.
Serve thinly sliced on the bias like smoked salmon. Serve with Dill Sauce
Hint: It is easier to put the salmon-dill sandwich into a large zip-lock bag and turn it over every 12 hours while maintaining a weight on top of it in the refrigerator.
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