Traditional Gravlax

Difficulty:
1/5

Ingredients:

  • 1/2 cup coarse salt
  • 1/2 cup sugar
  • ½ fillet salmon
  • 1 large bunch fresh dill
  • Pepper

 Method:

  1. In a bowl, combine salt and sugar.
  2. Place salmon over a large piece of aluminum foil topped with cheese cloth.
  3. Cover salmon with the chopped dill. Cover with the salt/sugar mixture. Wrap salmon in the cheese cloth first and in the aluminum second. Place on a baking sheet and refrigerate for 36 to 48 hours, discarding dripping juices, as needed.
  4. Unwrap salmon fillets and discard dill. Thoroughly rinse fish under cold running water. Pat flesh dry with paper towels. With a sharp knife, thinly slice salmon fillets, starting with the thickest part of the fillet.
  5. Serve and sprinkle with fresh dill. Season with pepper. Serve with any desired condiments – I prefer creme fraiche, mustard and capers.