Gravad lax

Name: gravad lax
Total time: 15 min
Yield: 4
Ingredients: 600 gram salmon fillet with skin; 25 gram coarse sea salt; 25 gram sugar; 1 teaspoon pepper freshly ground; 1 tablespoon fresh dill finely chopped; 1 cucumber washed, in thin slices; 2 tablespoon water; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 tablespoon sugar; 1 pinch salt

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Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Mix the salt with the sugar and pepper and spread half of it on a piece of cling film.
Place the pieces of salmon with the skin down on the salt mixture and sprinkle the top of the fish with the rest of the mixture.
Fold the foil well around the salmon and put the package in a bowl.
Place a plate or board on the package and put the dish in the refrigerator for at least 3 days. Turn the package around every day.
Mix the cucumber ingredients on the day you start cutting the salmon and leave to marinate in the fridge for several hours.
Wipe the salt mixture as much as possible from the salmon and cut the salmon into thin slanted slices.
Place the slices on a dish and sprinkle with fresh dill.
Serve with the marinated cucumber.