Gravad Lax - Salmon

The word gravad lax derives from the Scandinavian word grav, which literally means "grave" in Danish, and lax (or laks), which means "salmon", thus gravadlax means "buried salmon". It is a traditional starter for the New Year's Eve Dinner (on 24 December) in Denmark. Make it 2 days before you plan to use it. Serves 10
Ingredients:
1 half side Salmon ( 1 1/2 kg)
2 table spoon of salt
3 table spoon of sugar
2 teaspoon of black pepper
2 large bouquet of Dill
100 mm of Lager
50 mm of Pernod (optional)
Dressing
1 Bouquet of fresh rinsed chopped Dill
2 Table spoon of muscovado sugar
1-2 Tablespoon of Dijon mustard.
mix it
Method
If not already done, remove all the little bones on the Salmon.
Sprinkle it with salt, sugar & pepper.
Clean the dill thoroughly in water and then dry it, chop up the dill and sprinkle it
on top of the salmon so it is totally covered by Dill and Sprinkle the Lager and
Pernod and then cover it with cling-film and put some rice or dry beans on top
to keep the Dill close to the salmon. Let it marinate for 2 days.
When serving, scrape to dill off and then cut it into thin slices - as smoke salmon,
and serve it with the dressing with toasted brown bread.