Gravlaks
Salmon cured for two days under a weight with salt, sugar and dill. No heat and no smoke.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Run your fingers over the fillet for pin bones and pull them with tweezers. Leave the skin on: it holds the shape while curing.
Mix the salt, sugar and crushed pepper. Sprinkle the fish with aquavit and rub the mixture into the flesh.
Lay half the dill in a dish, the fish on it skin down, and bury it under the rest of the dill.
Cover with film, set a board and a kilo weight on top and refrigerate for forty-eight hours.
Every twelve hours pour off the brine that has collected and turn the fish over.
Scrape off the cure, pat the fish dry and slice it thinly on the diagonal, stopping at the skin. Serve with a mustard sauce of mustard, sugar, vinegar and oil.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.