🐟 Gravlax

8 servings · prep 20 min + 48 h de marinade · cook 0 min

Ingredients

• 1 kg very fresh salmon fillet, skin on
• 150 g coarse salt
• 100 g sugar
• 2 large bunches dill
• 2 tbsp cracked pepper
• Zest of 1 lemon
• 40 ml vodka (optional)

Method

1. Run your hand over the fillet and pull out every pin bone with tweezers: it is the only really technical step here.
2. Mix the salt, sugar, pepper and zest. The salt-to-sugar ratio is what sets the texture: more salt, firmer fish.
3. Lay the salmon skin-side down on cling film, splash with vodka, cover with all the cure then a thick layer of dill.
4. Wrap very tightly, set a board and 2 kg of weight on top, and chill 48 h, turning every 12 h.
5. Rinse, pat dry, remove the dill. Slice VERY thinly on the bias, starting from the tail, the blade almost flat.
6. Serve with rye bread and a mustard-dill sauce. Keeps 5 days chilled.

Adapted from RecipeTin Eats (YouTube)

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