Gravlax
Nordic cured salmon.
Equipment
- 1 big bowl Big enough for the size of the piece of salmon you want.
- 1 very sharp knife long enough.
Ingredients
- 1 kg raw pink salmon (35.27 oz)
- 1 kg coarse salt (35.27 oz)
- ½ kg brown sugar (17.63 oz). (Originally white but I like it with black because it gives more perfume and more color to the salmon)
- 2 bunch dill
- 1 bunch black pepper (Optional)
- 1 bunch pink pepper (Optional)
- 1 lemon zest (Optional)
Instructions
- Mix the salt, sugar and chopped dill (you don’t need very fine, just a little bit).1 kg coarse salt, ½ kg brown sugar, 2 bunch dill, 1 bunch black pepper
- In a bowl, put the salmon over a thin layer of mix and cover it very tight(WELL TIGHTENED AND PRESSED). Wrap the bowl with cling film to keep it tight.You can put something heavy on top to keep it pressed down.1 kg raw pink salmon
- Cover it and wrap it in transparent film so that the refrigerator is not impregnated.
- Leave it between 24 and 36 hours and that’s it.
- After 24hs take it out, wash it with cold water to remove the excess salt and seasonings and dry it with kitchen paper.
- Cut it into thin slices.
Video
Notes
Optional you can add liquid smoke to the mixture.
Don't use pre-smoked salmon. Use it raw. It's very nice with canapes or can be eaten like you usually eat smoked salmon. Is very good to eat in canapes with this paste
Don't use pre-smoked salmon. Use it raw. It's very nice with canapes or can be eaten like you usually eat smoked salmon. Is very good to eat in canapes with this paste
That’s all.
View more about Gravlax on Wikipedia
Did you have gravlax left over? Some delicious toasts for breakfast are a great option.
- Store it correctly in the fridge for 3 or 4 days but be careful of certain factors:
- Wrap it tightly in cling film to prevent air exposure.
- Place it in the coldest part of your refrigerator.
- Even so, check the gravlax periodically to ensure that it's everything ok. If you found odor, slimy texture, or discoloration discard it.