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A Traditional Dutch Lox recipe. Sent in by a reader, who used it on a Stocked Haliburton Gold Laker he caught.

Was put in deep freeze below -20c long enough to kill parasites, then was cured with traditional Dutch lox recipe with just salt and dill and pepper.

Gravad Laks
-1 kg salmon- 2 equal size skin on no bones usually filet
-4tbsp salt -use table salt (if Kosher salt use 5 1/2 tbsp)
-2tbsp sugar
-fresh ground black pepper-lots
-1 bunch fresh dill-washed and dried, keep 1/3 for mustard sauce and decoration

Mustard Sauce (Rævesovs=Foxsauce!)
3tbsp mustard
1tbsp sugar - maybe more
1/2tsp salt
1-2tsp water
Dill cut leaves
Mix all

Served with capers is the Danish style. Red onion and cream cheese if you prefer.

1. Paper towel dry salmon.
2. Mix salt sugar pepper and sprinkle over flesh side of both salmon pieces.
3. Add 2/3 of dill, leaves and stems are OK.
4. Sandwich the dill between the salmon pieces and place in glass dish.
5. Partially or fully cover with glass plate or lid and place heavy weight on top.
6. Refrigerate for about 24hrs.
7. Flip salmon ‘sandwich’ over. Can discard some of the liquid if overflowing.
8. Heavy weight on top again.
9. Refrigerate for about 24hrs again.
10. Discard the dill and lightly rinse off any remaining salt.
11. Dry with paper towel, and Filet the skin off.

Finely slice salmon and Enjoy.

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