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GRAVLAX SALMON




It’s long, it takes time and a lot of ingredients, but after 24 hours, it’s so satisfying to taste this gravlax made with so much patience and love, I guarantee you. Accompanied by good steamed potatoes, good butter, fish eggs and a green salad, this Scandinavian dish is elegant and exquisite.


Ingredients

  • Brown sugar

  • Smoked paprika

  • Salt (or smoked salt)

  • Dill

  • Lemon zest

  • Gin

  • Salmon

Instructions

  1. Line your dish with plenty of coarse salt, enough to completely cover your salmon steak.

  2. Chisel some dill.

  3. Add the dill, 2/3 tablespoons of brown sugar, 1 tablespoon paprika, the zest of a lemon, and 1 tablespoon gin.

  4. Insert the salmon into the mix and cover the salmon completely as shown in the photos.

  5. Cover with film paper and let stand 24 hours in the cool.

  6. Take the salmon out after 24 hours.

  7. Wash it in cold water and dry it with paper towels.

  8. Serve it and feast !

Ps: If you only wait 12 hours it is going to be good as well don't worry!

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