Adapted from a recipe by Mia Irene Kristensen of CPH Good Food
This is similar to gravadlax, but more lightly cured. Its Danish name translates to rimmet salmon, in reference to the lightness and purity of the early morning dew on grass.
60g white sugar
1 teaspoon dill seeds, or plenty of fresh dill or fennel tops
freshly ground black pepper
1/2-1kg very fresh side of salmon, pin-boned, skin on
Mix all ingredients together, except for the salmon.
Spread the mixture onto the salmon fillet and massage it into the flesh.
Store it in a sealed bag (or on a shallow bowl covered in plastic wrap) in the fridge for 24-48 hours.
Discard excess liquid, quickly rinse off the salt under cold water and let the fillet dry a little on a piece of kitchen paper. Then slice it into 1/2 cm thick slices to serve.
The salmon will keep, in the fridge, for up to 3 days.