Gravlax

1. Place peppercorns, fennel and caraway seeds in a food processor and pulse.

2. Mix in a small bowl with sugar and Herbamare Original and Spicy.

3. Spread out a large piece of plastic wrap and pour half of the salt mixture on it. Place the salmon skin side down on top of the mixture. Pour the rest on the other side and spread evenly to make sure the entire filet is covered. Top with dill sprigs.

4. Fold tightly in plastic wrap and add another sheet to make sure it's well sealed.

5. Place in a bowl in the fridge for 48-72 hours flipping the filet every 12 hours.

6. Once it's ready remove plastic wrap and discard of dill sprigs. Rince filet under cold water and pat dry with paper towel. Place skin side down on cutting board and slice diagonally in thin slices. Refrigerate remaining in plastic wrap for up to 2 weeks.