---
title: Gravlax (Dill-Cured Salmon)
servings: 6
prep time: 20 minutes
source: https://mycibora.com/recipes/gravlax-dill-cured-salmon
---

Gather @salmon fillet{800%g}, @fresh dill{1%bunch}, @juniper berry{1%tbsp}, @black peppercorn{1%tbsp}, @yellow mustard{3%tbsp}, @white vinegar{1%tbsp} and @vegetable oil{60%ml}.

Pat the salmon pieces dry and lay one skin-side down in a dish lined with plastic wrap.

Mix the @salt{70%g}, most of the @sugar{90%g}, crushed juniper and cracked pepper; pack it over both flesh sides, then blanket with the chopped dill.

Sandwich the two fillets flesh-to-flesh, wrap tightly in plastic, set in a dish and weigh down with cans.

Refrigerate 48 hours, turning the parcel and spooning off the accumulated brine every 12 hours. ~{48%hours}

Whisk the mustard, remaining sugar and vinegar, then drizzle in the oil until it turns thick and glossy; stir in chopped dill.

Scrape off the cure, slice the salmon on a sharp angle into thin sheets, and serve on @rye bread{6%slice} with the mustard-dill sauce.