Gravlax

If you get good at making this yourself, you won't go back to buying from the store.
Gravlax:
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300g/10 oz salmon
2T salt
2T sugar
4 stalks of leafy dill weed, finely chopped
2t-1T freshly ground black pepper
Honey mustard sauce (Gravlaxsås)
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2T honey mustard
1T white vinegar
1-3T oil depending on desired thickness.
Misc:
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Rich, dark bread
Butter
Preparing the Fish:
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Mix salt, sugar, pepper, and dill well together. Rub a small amount on the fish, Cut the thinner belly meat off so that you have pieces of similar thickness.
In a covered pan or in a freezer bag in a pan, place approx 1/3 of the remaining salt mixture and then place the the thick part of the fish on it with the skin facing up. Then place another third of the salt mixture, then the smaller piece, then the rest on the top. If using a bag, wrap the bag around the fish and fold so that the opening is elevated. Place weight on the fish (cucumbers works, or tomatoes) and place in the refrigerator for approx 2 days.
Slice thinly at an angle. Often the skin is too tough to eat so start by separating it partly from the fish.
Preparing the sauce:
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Whisk mustard, vinegar, and 1T of oil until thickened and homogeneous. If you want a thicker, milder sauce add more oil 1T at a time, whisking together until desired thickness and flavor.
Putting it all together:
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Take a slice of rich, dark bread. Spread with butter. Add a few thin slices of the gravlax on the bread and add to that a few drops of the sauce. Top with a sprig of dill.

[@ricardomarcel6251]

Super!!!

[@WorldTravelerCooking]

Thank you! Cheers!

[@withalvinaldo]

Hii brother, your very nice

[@WorldTravelerCooking]

Hey, thanks