Sunday, February 7, 2010

Salmon Gravlax

1 salmon fillet (250g / 1/2 lb)
3 teaspoons freshly ground black pepper
5 teaspoons salt (preferably fleur de sel)
7 teaspoons sugar
1 teaspoon ground dill

Mix the pepper, salt, sugar and dill.
In a dish, put the salmon, flesh up. Sprinkle generously with the mix.
Cover with "cling film" and place a weight on top.
Refrigerate for three days.
Rinse under cold water, then dry with a paper towel.
Slice like you would do for smoked salmon (20 minutes in the freezer helps to make very thin slices).

Serve with bagels and cream cheese, or on crackers.

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