Gravlax Recipe
House cured salmon, red onion, hard boiled egg, capers
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Ingredients
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Gravlax
Accompaniments
Method
Curing the Salmon
- 1
Prepare the Cure
In a small bowl, mix together the sea salt, granulated sugar, chopped fresh dill, and crushed black peppercorns.
- 2
Apply the Cure
Place the salmon fillet skin-side down on a large piece of plastic wrap. Evenly coat the flesh side of the salmon with the cure mixture, making sure to cover the entire surface.
- 3
Wrap and Refrigerate
Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. Weigh it down with another dish or something heavy. Refrigerate for 48 hours, turning the salmon every 12 hours to ensure even curing.
Serving the Gravlax
- 4
Slice the Gravlax
After 48 hours, remove the salmon from the refrigerator. Unwrap it from the plastic wrap and gently rinse off the curing mixture under cold water. Pat dry with paper towels.
- 5
Prepare the Plate
Using a sharp knife, slice the gravlax thinly at a 45-degree angle. Arrange the slices on a serving platter.
- 6
