400g Salmon fillet with skin (salmon that has been commercially frozen before is preferable because having been frozen below -10-18C for several days ensures that there are no parasites)

3-4 tbps. Salt

2-3 tbps. Sugar

Herbs of your choice (Dill is traditional)

4-8 Peppercorns

Line a large glass container with plastic warp. Place salmon fillet in the middle. Mix the salt, sugar, and peppercorns. Evenly cover the salmon with the mixture. Place herbs on top of salt. Wrap everything together tightly. Place a heavy weight on top of fish, curing mixture, and herbs. Let it sit outside for 2 hours, then refrigerate for 24-48 hours. Remove from fridge, and rinse excess mixture from cured fish. Pat dry and place on a cutting board. With a large chef knife slice fish thinly.


One Response to “Gravlax”

  1. Raquel Umerez December 18, 2010 at 3:56 pm #

    Buenísimo Eddie… suelo prepararlo y le gusta a todos.
    Gracias, muak!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: