Salted salmon with dill

Yes, the basis of Swedish cuisine is fish and other seafood. The Swedes have fish food on the table almost every day. According to the recipes of the Swedes, there are a lot of fish dishes - both the first and second, and even salads. In Swedish stomachs, boiled and salted herring with mackerel, eel with flounder are found. However, less often there are smoked and dried fish.
We will prepare with you today a delicious snack called salted salmon with dill. Recall that the recipe is given for six servings.
As a rule, Gravad lax, or salted salmon with dill, is served on the table with mustard sauce. This food, despite its French origin, is quite widespread in the Swedish smorgasburd (cold table).

To begin with, we will weigh the salmon and remove the small bones, while leaving the skin. We will make a number of incisions in the fish to penetrate into the marinade. Mix salt with sugar and pepper and sprinkle the salmon on top and bottom, sprinkling with dill. Put a heavy load on top and leave the fish to marinate for 2-4 hours at room temperature. Then we put it in the refrigerator for 24-48 hours, while not forgetting to turn it over several times.

Then wash the salmon with running water. Cut the fish into thin slices without touching the skin closely – to avoid cutting off dark meat. Cut the skin into strips 1 centimeter thick. Fry in a frying pan with the skin down until it becomes crispy - serve with salted salmon.

And now about the sauce. It should be served next to salted salmon. To do this, mix mustard with sugar and vinegar, and season with salt and pepper. Beat thoroughly with a whisk, while pouring a thin trickle of oil. In the sauce, when it becomes like mayonnaise, add chopped dill.
Bon appetit!