GRAVAD LAX..... THIS IS MY TYPE OF DISH ..C`MON JOIN ME . (1)

I love everything about this dish from the artistry of the preparation to consuming the prepared salmon.... Gravad Lax (Scandanavian )literally means grave salmon referring to the underground chambers where it is prepared, in our case marinated . Mix together 4 tablespoons of Demerara sugar, 3 tablespoons of course sea salt, 1 tablespoon of vegetable oil, a good handful of cracked black pepper, and 3 tablespoons of fresh dill (chopped). Put two salmon fillets skin side down on a board, spread them with the mixture, then sandwich the fillets together skin side out. Wrap the fish in double foil. Lie the parcel in a dish and place canned weights on top. Put the dish in the fridge for a minimum of 48 hours or as long as 5 days turning the wrapped fish daily and keeping it under weights. We will eat our salmon after 3 days, served with a mustard dill sauce. More on that in 3 days time...to be cont...