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Serves: 8-12
Ingredients:
2 salmon fillets, with skin on, about 450g / 1 lb each
6 tbsp roughly chopped
fresh dill
115g / 4 oz sea salt
50g / 1 3/4 oz sugar
1 tbsp white peppercorns, roughly crushed
lemon slices and fresh dill sprigs, to garnish
12 slices brown bread, buttered, to serve
Method:

Rinse the salmon fillets under cold running water and dry with kitchen paper. Put 1 fillet, skin-side down, in a non-metallic dish.

Mix the dill, sea salt, sugar and peppercorns together in a small bowl. Spread this mixture over the fillet in the dish and put the second fillet, skin-side up, on top. Put a plate, the same size as the fish, on top and weigh down with 3-4 food cans.

Chill in the refrigerator for 2 days, turning the fish about every 12 hours and basting with any juices that come out of the fish.

Remove the salmon from the brine and thinly slice, without slicing the skin, as you would smoked salmon. Cut the buttered bread into triangles and serve with the salmon. Garnish with lemon slices and dill sprigs.


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