Gravelax salmon


Serves 4
Sigdal pumpkin seeds
1 kg salmon with skin
4 tablespoons sugar
4 tablespoons coarse salt
1 teaspoon crushed peppercorns
1 teaspoon juniper berry
1 bunch of dill
Fresh cheese
A few slices of cucumber


Remove the bones from the fish.

Chop the dill.

Mix the juniper berries with the peppercorns, salt and sugar.

Place the dill and half of the spicy mixture on a sheet of cling film and place the salmon skin side down.

Cover the flesh with the remaining spicy mixture and close the cling film.

Set aside in the refrigerator for at least 24 hours.

Cut thin slices on the bias, stopping just before the skin.

Garnish a Sigdal pumpkin seed cracker with cream cheese.

Arrange a few slices of cucumber, then a few slices of your gravelax salmon.

With Sigdal, dare healthy excess!