Cured salmon is so healthy and tasty. Cured salmon (which we call grav lax in the Nordics and graavi lohi in Finnish) is fresh, raw salmon covered with sea salt, sugar and dill. Here is the recipe I use.

All my recipes are for 2 servings!

• 8 oz (225 g) pin-boned salmon with skin
• 2 teaspoons coarse sea salt
• 1 teaspoon sugar
• 2 tbsp dill

How to prepare:

Cut the salmon in half. Season with sea salt and sugar. Sprinkle dill on the salmon. Place the salmon pieces on top of each other so that he thick part of one piece meets the thin part of the other piece.

Take a big piece of plastic wrap and put the salmon on it. Wrap the salmon tightly. Take a big piece of foil and wrap the salmon tightly in foil. Put the package in the refrigerator for 24 hours. Turn once.

Take the salmon from the refrigerator and open the foil and the plastic wrap. Scrape off the salt which has not melted into the fish. Cut the salmon with a very sharp knife so you get lovely thin slices. Cut from left to right away slightly downwards and away from the skin. The slices can be just the way you want them. I like to cut 3 inch (75 mm) long, yet thin slices. Serve with lemon wedges and extra dill.

You can season also with ginger or crushed rosé peppers. If you want to try these, add either 1 teaspoon grated ginger with the sea salt or 1 teaspoon crushed rosé peppers with the sea salt.