1. Mix the cranberry jam, salt, dried dill and fennel seeds together and spread it on the salmon.
2. Refrigerate the salmon for 48 hours.
3. Stir together the salad mayonnaise, sour cream, cranberry jam and horseradish.
4. The lingonberry gravlax is served with horseradish cream, salad and served with delicious bread
*Remember to follow the Danish Veterinary and Food Administration's rules on serving raw fish
