In a small bowl, stir together salt, sugar, and white pepper until thoroughly combined.

On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over, rubbing in with fingers.

Arrange half the first bunch of dill all over the bottom of a baking dish large enough to hold salmon. Set salmon skin side down on bed of dill. 

Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill from the first bunch. Cover with plastic, then top with a weight (such as a smaller baking dish or plate with cans of beans on top). Refrigerate for 1 day.

Unpack salmon and turn skin-side up. Re-pack with the 2nd bunch of dill, cover with plastic and set weight back on top. Refrigerate until salmon is sufficiently cured, 2 day longer for a lighter cure and 3 days for slightly more cure (slightly firmer texture and saltier flavor).

When the salmon is cured, unwrap it and drain off the salty, sticky liquid and discard it. Scrape off most of the herbs. (For a slightly smoother flavour, rinse the salmon under cold running water, transfer to a plastic bag and refrigerate for a further 24 hours to allow the cure to even out.)

Slice at an angle of 45°, pulling each slice away from the skin.

Slicing Video

Wrap any unused gravadlax in saran wrap and store in the fridge. 

Serve as a appetizer on a piece of pumpernickel bread with a small piece of dill and Gravlaxsas and or as an appetizer or as a summer meal with new potatoes and dill

Use for 3 or 4 days

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