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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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

Directions Step-By-Step

1
Place cleaned and skinned salmon filet in a large ziploc bag.
2
Add all the ingredients, seal bag and shake around to ensure everything mixes well and covers the salmon.
3
Place in refrigerator for at least 3 days, turning over and moving around everyday.
4
To 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