Gravlax or The Salt And Sugar Cured Salmon
Instructions:
- 2 pieces of centre-cut salmon fillets, little more than 500 g each, if possible of equal size, and with skin left on.
- slightly more than 125 ml sugar
- slightly less than 125 ml coarse salt (somewhat more sugar than salt)
- 15 coarsely crushed white peppercorns
- 1 very large bunch of dill (very important) – it is not necessary to chop the dill
- 1. Remove any small bones from the fillets, it is easily done with the use of a pair of forceps.
- 2. Mix sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with dill.
- 3. Rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down, on top of the dill. Cover with lots of dill.
- 4. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- 5. Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 48 - 72 hours, turning the salmon upside down at least once a day. (Personally, we favour 3 days in the refrigerator!)
- 6. Scrape the marinade off and slice the fillets very thinly. Serve with a mustard sauce