GRAVALAX ( Sugar and Salt cured salmon)

Andy Rubini

By
@andyskandy

This is a traditional Norwegian dish enjoyed very much by our family and friends!


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Rating:
★★★★★ 1 vote
Prep:
15 Min

Ingredients

GRAVALAX

3 lb
salmon, skinless filet
3 Tbsp
salt
3 Tbsp
sugar
1 tsp
ground black pepper
1 Tbsp
cognac or brandy
1 bunch
fresh dill

Step-By-Step

1Place cleaned and skinned salmon filet in a large ziploc bag.
2Add all the ingredients, seal bag and shake around to ensure everything mixes well and covers the salmon.
3Place in refrigerator for at least 3 days, turning over and moving around everyday.
4To serve, remove from bag and slice very thin. Serve with fresh bread or crackers, sweet dill mustard and sour cream.

About this Recipe

Course/Dish: Seafood Appetizers