November 10, 2015
Gravlax, the great Scandinavian classic.
Ingredients (makes 8 portions)
2 x 500gm salmon filets (cleaned with skin)
2 tbsp sea salt
1 tbsp soft brown sugar
1 tsp ground white or black pepper
A big bunch of fresh dill
Mix together the salt, sugar and pepper and rub the flesh side of the fish with the mixture and sprinkle generously with fresh dill. Place the fillets, flesh sides together, on a large sheet of clingfilm. Wrap tightly in the clingfilm and lay flat in a container with sides to catch the drips. Put a small tray or board that is roughly the same size as the salmon on top, and weigh it down: two or three tins of tomatoes should do the trick. Refrigerate for 2-3 days, turning it over once after a day. Then unwrap the fish and rinse well. Serve cut into thin slices. Serve with a young Sauvignon Blanc!