Scandinavian Sushi

After two days, the gravlax from the big fish is ready. Because I have too much fish and not enough dill, I make it with more black pepper and less dill. The process is simple, equally amount of salt and sugar are mixed together with plenty of cracked pepper and the fillet of fish is covered with plenty of the mixture. I put some thin slices of lemon on it and then chopped dill. Wrap tightly in plastic onto which some holes are poked. Put some weight on and then refrigerate for a couple of days. Et voilà, gravlax. One fun way to eat it is to make maki with it.