Graved Salmon Variant I

Ingredients for 6 servings:

• 750 g salmon fillet(s), very fresh
• 1 tsp peppercorns, white
• 2 tsp fennel seeds
• 2 tbsp sea salt, coarse
• 5 tbsp sugar
• 1 bunch of dill
• 6 tbsp aquavit or gin

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

simply

Pat the salmon dry and remove any remaining bones. Cut the fillet into two equal pieces and place them skin-side down on the worktop. Roughly crush the peppercorns and fennel seeds, mix with the salt and sugar, and rub them vigorously into both fillets. Wash the dill, roughly chop it, stems included, and sprinkle it over the salmon. Drizzle aquavit or gin over the salmon. Place the salmon halves on top of each other with the seasoned sides facing out. Place in a large freezer bag, seal tightly to prevent any liquid from escaping, and lightly weigh it down with wooden boards and other weights. Marinate in the refrigerator for at least 24 hours, turning halfway through. To serve, remove the salmon from the bag, pat dry, and remove most of the dill and seasoning. Thinly slice the fillets diagonally.