graved laks This is for Fred Scheeren, it takes some time but it's quite easy and certainly worth the effort. Here’s Fred's version. 600 g Salmon fillet with skin 3 or 4 dill sprigs 15 g (1 tbl) crushed white peppercorns 40 g (2¼ tbl) confectioner's sugar 25 g (5 tsp) sea salt 25 g (5 tsp) dry white wine 1. Carefully remove any remaining bones from the salmon fillet. Tweezers can be quite helpful here. Lay the salmon, skin-side down on a piece of tinfoil.   2. Mix the crushed peppercorns with the sugar and salt and spread this mixture over the salmon. Cover the fillet with the dill. Sprinkle the white wine over the salmon. 3. Cut the fillet in half and lay one half on top of the other. Wrap the salmon tightly in tinfoil and place the packet in a large bowl or casserole. Place a small board or flat plate on top of the salmon and weigh it down with a few stones or a can of tomatoes or whatever. Refrigerate for 48 hours, turning the packet over every 12 hours. This is important because then the juice can marinate both halves of the salmon. 4. That's it. Be sure to remove as much of the dill etc. as possible before serving. Now comes the most difficult part: those paper thin slices. The thinner the slice the better the taste. A good very sharp knife is absolutely necessary. Those thin slices require some practice but your graved laks will taste good regardless. back