Gravlax

Name: gravlax
Cook time: 15 min
Total time: 735 min
Yield: 12
Ingredients: 600 g fresh salmon fillet or trimmings; 100 g coarse sea salt; 100 g granulated sugar; 15 g fresh dill finely chopped; 2,5 el young gin variation possible

raw salmon in salt, sugar, dill and gin.

Ingredients

Kitchen Stuff

1 oven dish
1 cling film

Directions

Wash and dry the salmon well. Mix the salt, the sugar, the herbs and the gin.
Take a deep oven dish that fits in your refrigerator and spread a layer of the brine over the bottom.
Put the fish in, with the skin side up, and spread a layer of brine over it.
Cover with foil and put something heavy on it. Put in the fridge and leave for 12-48 hours.
Check after 12 and 24 hours how it goes with your salmon. The thicker the piece is, the longer you have to brine it. Hold for approx. 12 hours per 2 cm thickness.
If you are satisfied with the result after 12 hours (the fish is firmer and more compact), rinse the rest of the salt from the fish.
Dry well. Wrap in cling film and store in the refrigerator. It stays good for at least a week. You can also freeze the salmon, then it will remain good for months.