Ingredients :

​

4 tblsp. fine salt 1/2 tsp. ground pepper
1 tsp. fennel 1 tsp. MSG
3 tblsp. dill weed (fresh)

​

Method :

​

Mix all ingredients together. Apply an even layer of the mix on the fish. Wrap each fillet in plastic wrap and then in kitchen foil, skin down. Leave in the refrigerator for 4 days. Remove the gravlax from the packaging and gently scrape off the spice mix. Cut the fish into very thin diagonal slices, across the fillet, and serve on toast with mustard-dill sauce.
You can use the spices from the fish to make the sauce, but I would only do so if it will be eaten right away. If you need to store the sauce for more than a few hours, use fresh dill.

The second recipe:

This spice mix is good for two 400 g. fillets of salmon.

6 tblsp. coarse salt 4 tblsp. sugar
24 ea. black peppercorns, ground enough dill weed to cover the fish
Mix up a batch of the pickle mix (don't mix in the dill), and divide in half. Cover the bottom of a serving dish or other container with dill. Lay a salmon fillet on top, skin down, and cover with one batch of the pickle mix. Put the other half on the other fillet. Cover the first fillet with dill weed and lay the other fillet on top, skin up, head end to tail end. Cover and weigh down, for example with a heavy cutting board. Keep in the refrigerator for about 48 hours, turning every 12 hours or so. When ready, gently scrape off the pickle mix and pat dry. It will keep for a few days in the refrigerator, or a couple of months in the freezer. Serve as above.
Graflaxsósa - Mustard-dill sauce for Gravlax
This sauce is also good with marinated herring.
Recipe 1 (simple gravlax sauce):
250 gr. mayonnaise 1 tblsp. mustard
1 tblsp. honey 1 tsp. dill
to taste salt to taste ground pepper
Mix mayonnaise, mustard and honey. Add dill, salt and pepper, or pickle mix from the gravlax. If using dried dill, allow the sauce to stand for at least 10 minutes before
serving.