Gravadlax
Ingredients
Cured Salmon
- 2 sides of salmon fillet
- 200 g granulated sugar
- 200 g salt
- 1 bunch dill chopped
- crushed black pepper and lemon zest
Instructions
- Remove the small bones from the salmon with a forceps. Mix sugar, salt, pepper, lemon zest and finely chopped dill. Rub the salmon fillets with the salt mixture and then put them together on top of each other. Put the salmon in a plastic bag or in cling film. Put a weight on the salmon (such as a juice package or something else) and leave in the refrigerator for 1-2 days.Cut ready salmon filet into thin slices before serving. Cutting the cured salmon just before serving, you extend how long it lasts and it is also best to freeze the cured salmon when it is not in slices. Serve with mustard sauce, lemon wedge and rye bread toast.
- For the mustard sauce mix mustard, honey, vinegar and chopped dill. You can add a little water to adjust the consistency.