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.

Comments

Post a Comment

Popular Posts