Main
Gravlax (dill-cured salmon)
- Preparation time
- 48 h 20
- Servings
- serves 8
Ingredients
- Salmon — to buy800 g
- Gros sel — to buy100 g
- Sugar — to buy80 g
- Pepper — to buy1 c. à s.
- Dill — to buy1 gros bouquet
- Mustard — to buy2 c. à s.
Preparation
Check the salmon fillet for any remaining bones by running your finger over it, remove with tweezers if needed.
Mix the coarse salt, sugar and crushed pepper in a bowl.
Place the salmon fillet skin-side down on a large sheet of cling film, cover evenly with the mixture, then generously sprinkle with chopped fresh dill.
Wrap tightly in the film, place in a dish and set a weight on top (a board with cans works well).
Cure in the fridge for 48 hours, flipping the package every 12 hours for an even cure: the salt and sugar will draw out moisture and firm up the fish.
Remove the salmon, scrape off the excess salt and dill with the back of a knife, without rinsing so as not to dilute the flavors.
Slice very thinly on the bias, like smoked salmon.
Serve with a mustard-dill sauce and crisp bread.