Gravadlax

Gravadlax
 
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This recipe was uploaded
by JamJarTrifle

 
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Ingredients

Ingredients
Method
 
  • -300g of caster sugar
  • -200g coarse salt
  • -150g of dill
  • -2 whole fillets of salmon
Mix up the salt, sugar and dill and grind it all together in a pestle and motor. Then,cut out a large piece of tin foil and sprinkle some of the mixture on it. Then place your salmon fillet on the tin foil, letting it rest on the gravadlax mix. Then cover the salmon with mix. Place the second fillet on top and cover it in the gravadlax mixture. Then wrap it up in the tin foil, and place it in a container to catch the oils that will come off the fish. Leave it in the fridge for 4 days, turning it over each day. Then slice it thinly and serve.

Gravadlax

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This recipe was uploaded by JamJarTrifle

 
 
We made some gravadlax recently, which is a really simple, really tasty cured fish dish from Scandinavia. This particular recipe is Finnish, and comes from the cookbook 'Falling Cloudberries' by Tessa Kiros, a collection of family recipes from around the world.

Method


Mix up the salt, sugar and dill and grind it all together in a pestle and motor. Then,cut out a large piece of tin foil and sprinkle some of the mixture on it. Then place your salmon fillet on the tin foil, letting it rest on the gravadlax mix. Then cover the salmon with mix. Place the second fillet on top and cover it in the gravadlax mixture. Then wrap it up in the tin foil, and place it in a container to catch the oils that will come off the fish. Leave it in the fridge for 4 days, turning it over each day. Then slice it thinly and serve.
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