Normally gravlax is made with raw salmon and is left in the fridge for a few days before it is eaten. This recipe uses smoked salmon and can be eaten within a few hours.
Marinade for four slices of salmon:
– juice of 1/2 lemon
– juice of 1/2 lime
– 1 generous tsp brown sugar
– 1 generous tsp mustard
– 1 tbsp fresh or frozen dill
– 1 tsp pink peppercorns, crushed
Mix the ingredients together. Arrange the slices of salmon on a large plate so that they do not overlap too much. Pour the mixture over the fish. Cover with cling wrap. Refrigerate for a couple of hours. Serve with toasted bread.