One of the most famous dishes from the Swedish kitchen is the marinated salmon, the so called "Gravlax". It is very easy to do and all You need is salt, sugar, white pepper and, of course the salmon. You will get the best result if You only use the thick midle part of the fillet, but You can use the whole fillet. The thinner parts will be a bit more dry and a bit saltier, though. Different chefs use different amounts of sugar and salt, but this is what I prefer. Here's how You do my gravlax:

You need:

1 filet of Salmon (1 - 1,5 kg)

2 tabelspoons of salt

4 tablespoons of sugar

2 teaspoons of white pepper, grinded

1 dl of brandy

1 bunch of dill

Method:    

Drag all the bones out of the fillet with a pair if pliers. Cut it in two halves across the fillet. Mix the salt, sugar and pepper and sprinkle it all over the salmon halves. Drip the brandy over the mix and rub it in lightly with Your hand, so that it penetrates a little bit into the fish. Spread the dill over the fillets and put them meat side to meat side, thin part on top of thick part. Wrap it all in two plastic bags, put it in a plate with high brims and put it in the fridge with a iron frying pan on top to weigh it down. Leave it in the fridge for two to three days (the longer You leave it, the dryer and more salty it gets) and turn it over onece in the middle of the period that You leave it.

When the fish is finnished, take it out and take all the rests of the mix and dill away. You can now serve it in thin slices or cut cutlets of your choice and freeze.

Mustard sauce:

2 tablespoons of sweet mustard

1 tablespoon of sugar

1 teaspoon of vinegar

1 dl oil

2 tablespoons of chopped dill

salt and pepper

Mix it all together, the oil last and little by little while stiring. At last stir in the dill.