Gravlax

🛒 Ingredients

• Salmon fillet 60 g · 135 kcal

👨‍🍳 Instructions

1. In a bowl, combine 60g coarse sea salt, 60g granulated sugar, and 5g ground white pepper to create the curing mix.
2. Wash a 1kg salmon fillet under cold water and pat it completely dry with paper towels; carefully remove any pin bones with tweezers.
3. Lay a large sheet of plastic wrap on a flat surface, sprinkle a layer of the curing mix, then place half of a 50g bunch of fresh dill on top.
4. Place the salmon fillet, skin-side down, on the dill and curing mix; evenly spread the remaining curing mix over the flesh side of the salmon.
5. Distribute the remaining fresh dill over the curing mix on the salmon, then tightly wrap the entire fillet in several layers of plastic wrap.
6. Place the wrapped salmon in a shallow dish or tray, weigh it down with a heavy object (such as cans or a brick), and refrigerate for 2-3 days, turning it once every 12 hours.
7. After curing, unwrap the salmon, scrape off the curing mixture and dill, and rinse it briefly under cold water if desired, then pat dry.
8. Slice the gravlax thinly on the diagonal, away from the skin, and serve immediately or store refrigerated for up to a week.