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gravlax means cured salmon in swedish. and cured with salt.
the traditional way of making it calls for some sugar, but i skip it for obvious reasons, plus i dont think it really makes any difference tastewise.
so this is my way:
filee a salmon
rub in seasalt (not the coarse kind though) about 2 big spoonfuls for a kilo of fish) sprinkle with lemonjuice and top off with lots of dill. do the same to both filees. then place them in a shallow dish so- first filee skin down and the other on top of the first skin up. cover them with a plastic wrap and put something on them for weight. keep in the fridge overnight- 24 h. if you want it faster you have to slice the fish.