Cured Salmon / Gravlax

Description

Gravlax salmon is a Norwegian tradition and has been for a long time. Curing the salmon was a method to preserve the food from going bad. It is very easy to make an requires no cooking.

Makes about 10 portions

2 lbs salmon

2.5 tbsp salt

2 tbsp sugar

2 tsp fresh pepper

1 bunch of dill

1. Wash your hands thoroughly, make sure trays, cutting boards and knives are clean. Mix the sugar and the salt in a bowl. Get a baking tin and sprinkle some of the mixture in the baking tin. Cut your salmon into appropriate pieces and place them down in the baking tin.
2. Pour the rest of the mixture over the salmon. Finely chop the dill and sprinkle it over the salmon with some freshly ground pepper. Finish it off with a small amount of aquavit over the salmon.

1. Cover it with plastic wrap and place another baking tin over the salmon. You want the salmon to get pressed down, so make sure the other baking tin weighs about 2 kgs. Let it rest one hour at room temperature before you put it in the fridge.
2. Let salmon rest for 2-3 days. Flip the salmon pieces around once a day. Now your gravlax is ready to be enjoyed.
3. Eat Gravlax with a good flatbread and mustard sauce.