Dill-cured salmon, or gravlax, is really easy to make. You could either use an entire side of salmon or smaller fillets. Don't forget that you can freeze your dill-cured salmon too. I like to freeze it and then use it as an ingredient in pasta sauces or a side to vegetables.

Instructions:

Mix salt, pepper, and chopped dill.
Rub the seasoning into the salmon.
Put the salmon and the rest of the salt and sugar mix in a freezer bag.
Leave the salmon on a plate in the fridge for two days, turn it a few times every day.
Remove the seasoning.

Dill-cured salmon tastes really nice with potatoes (boiled or pan-fried) or in a lovely chive sauce with pasta.

Recipe: Sara Bäckmo
Photo: Maria Fors Östberg