Norwegian Kvarøy Arctic Salmon Gravlax * Recipe
grilled focaccia bread, shaved fennel, zucchini, soppressata, corn, gherkins, dates, pickled egg salad, creme fraiche dill sauce
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Ingredients
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Gravlax Ingredients
Method
Gravlax Preparation
- 1
Prepare the Cure
In a bowl, mix together the kosher salt, sugar, chopped dill, and cracked black pepper.
- 2
Cure the Salmon
Place the salmon fillet skin-side down in a dish. Evenly distribute the cure mixture over the salmon. Cover it with plastic wrap and place a weight on top to help press the cure into the fish.
- 3
Refrigerate
Refrigerate the salmon for 48 hours, turning it once halfway through.
- 4
Slice the Gravlax
After curing, remove the salmon from the refrigerator, rinse off the cure under cold water, and pat dry. Using a sharp knife, slice the gravlax thinly at an angle.
