In true Scandinavian fashion we have two cold plate lunches over the holidays one Christmas day and then another on new years day. Gravlax is perfect for this lazy feast, it is also easier then you think and exceptionally rewarding—it gets rave reviews! The secret? Start out with very fresh salmon then you can keep the fish for up to a week after curing it!

Ingredients

• 3 pounds fresh salmon
• 1 large bunch of dill roughly chopped, plus chopped dill for serving
• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons black peppercorns, crushed

Preparation: Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, and crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for 2 days, turning it every 12 hours and basting it with the liquid that collects.

Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. In Iceland they serve it with butter, white bread and mustard sauce. Enjoy!

Mustard Sauce: Honey Dijon mustard, balsamic vinegar, olive oil and chopped dill.