This is an extremely popular way of treating the fish, especially, salmon, salmon trout and whitefish all over the Nordics. Some prefer is with a lot of dill, but I manage well without it. My favorite way of eating the gravlax is on a toasted, buttered rye bread as on the picture.
This one is so simple to make. All you need is a piece of bone free salmon (350 g in this case), coarse sea salt and a table spoon of sugar.
Put the salmon on a plate. Cover it with salt and sprinkle the sugar evenly on the fish. Cover with foil and let it rest overnight in the fridge. Wipe of the salt and slice the fish in thin slices. Enjoy!
