Cured Salmon or Gravalax
This is a timeless recipe for salt curing fresh salmon, there are hundreds of variations and everybody has their favorite "secret" ingredient. Ie Star anise, Gin, Brandy, mustard seeds. One of my favorite variations is grated beetroot and this forms a red crust on the salmon that gives a sweet earthy taste and a wonderful color! Freshness of salmon is the key!
- Rule of thumb is three parts salt (natural sea) to one part sugar
- For 1 side of salmon
- 1 ½ cups salt
- ½ c sugar
- 1 T Black Pepper
- 3 T fresh dill or fennel
Mix salt and sugar, black pepper and 2 T finely chopped dill. Pin bone salmon, leaving skin on. Place 2/3 of salt mixture ontop of salmon and 1/3 under and cover with gladwrap and press with a firm weight over night (tins of fruit) in the fridge. After 24 hours rinse off the salt and pat dry. Press remaining 1 T finely chopped dill onto salmon surface and then using a sharp knife slice as thinly as possible on a large angle.
Serve arranged on a platter with ½ baked baguette or wrap around grisinni (bread sticks) and serve with a dipping sauce of natural yogurt and seeded mustard.