Instructions

Remove the bones with the help of a pair of tongs. Chop the dill thinly. Grind the spices in a mortar and mix with the salt, sugars and dill. Add the lime zest. Prepare a bed with this blend, set the salmon on and cover it completely. Wrap it with plastic wrap. Keep in the fridge for 36 or 48 h. depending on thickness and the desired curing preference. Remove salt surplus, chop into fine slices and serve with virgin olive oil.
Gravlax means buried salmon in Swedish. We may add some liqueur such as vodka or gyn. Serve accompanied by yogurt with mustard and dill.

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