Salmon in Swedish way - Gravad lax. Take 2 bits of fresh salmon (400 gr.), 2 table spoons of groove salt and 2 table spoons of sugar, 1 teaspoon of black pepper and some dill. Mix it. Spread salt-sugar-pepper-dill on the salmon, lay pieces flash to flash and wrap it in the plastic film. Make small holes to release the liquid. Set on the plate to the fridge. Turn several times a day and spool excessive liquid. In three days you Gravad Lax is done! // Denis