Gravlax (Cured Salmon)
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YIELD : 6 servings
CALORIES : 190 kcal
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PREP TIME : 5 minutes mins TOTAL TIME : 2 days d 5 minutes mins |
- 1 lb (0.5 kg) salmon fillet with skin
- 4 tbsp sugar
- 2 tbsp salt
- 1/2 tsp white pepper, crushed
- 2 – 4 tbsp fresh dill
Freeze the salmon for at least one day and thaw it, just to be on the safe side (optional). Cover the fleshy side with sugar, salt, pepper and dill, then place it flesh side down in a plastic bag. If you have two pieces, place them flesh-to-flesh. Refrigerate for 2-3 days. Pour out any liquids that form and if you have two pieces in the bag, turn it over a few times while curing. Slice thinly and serve with hovmästarsås (my recipe here).
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Cover fleshy side with sugar, salt, pepper and dill.
Place flesh-to-flesh and refrigerate for 2-3 days.
Super yummy holiday appetizer!