Fish · Scandinavia
Gravlax
Salmon cured raw with dill and honey for two days. Silky, sliceable, and keeps in the fridge for a week.
- 15 min + 2 days curing
- Intermediate
- Serves 6
Ingredients
- 800 g very fresh salmon fillet, skin on, bones removed
- 3 tbsp coarse sea salt
- 2 tbsp unheated honey (instead of the traditional sugar)
- A large bunch of dill, chopped
- 1 tsp crushed black pepper
Method
- 1
Mix the salt, honey, pepper, and dill into a paste.
- 2
Spread it over the flesh side, then cut the fillet in half and sandwich the halves flesh to flesh.
- 3
Wrap tightly, set in a dish with a weight on top, and refrigerate for 48 hours, flipping every 12 hours.
- 4
Scrape off the cure and slice thin, at an angle, off the skin.
