SALMON GRAVLAX

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Renvyle House Hotel, Connemara, Co. Galway, H91 X8Y8, Galway, Ireland Tel.: +353 (0)95 46100, Email: info@renvyle.com

Ingredients
500g fresh Salmon
500g sugar
500g salt
85g Dill, chopped

Method:
Clean the salmon fillet and remove all the bones with a tweezers and set aside.

Mix the sugar and sale in a tray.  Place the salmon with the skin side down and cover it with the chopped dill and the rest of the sugar and salt mixture.

Cover it with clingfilm and put some weight on it.  Keep in the fridge for at least 3 days to cure.

Once cured, remove from the fridge and wash the salmon to remove the mixture and pat it dry.  It can keep in the fridge up to 4 days or it can be frozen.

Cut into thin slices when you are ready to serve it.  Serve with freshly baked brown bread.