1-Diving into making gravad lax is simpler than it sounds, and I’ll walk you through it like we’re chatting in the kitchen. Start by crushing the whole white peppercorns and mixing them with the rock salt, white sugar, and fresh dill to create that flavorful curing mixture. Then, layer the salmon skin-side down on cling wrap, cover it with the mixture, and wrap it up tightly before weighting it down and popping it in the fridge.

2-The curing process takes about 36 hours for a medium cure, so remember to turn the salmon every 12 hours to let the flavors seep in evenly. Once it’s done, rinse off the cure, pat it dry, and let it rest uncovered if you want to boost the texture and taste even more. Finally, slice it thinly and serve it up with that creamy mustard sauce, lemon wedges, and your choice of rye bread or crackers for a refreshing meal.