Salmon Gravlax
Ingredients
- 500g fresh Salmon
- 500g sugar
- 500g salt
- 85g Dill, chopped
Method
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.