GRAVALAX ( Sugar and Salt cured salmon)
By
Andy Rubini
@andyskandy
1
★★★★★ 1 vote5
Ingredients
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GRAVALAX
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3 lbsalmon, skinless filet
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3 Tbspsalt
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3 Tbspsugar
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1 tspground black pepper
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1 Tbspcognac or brandy
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1 bunchfresh dill
How to Make GRAVALAX ( Sugar and Salt cured salmon)
- Place cleaned and skinned salmon filet in a large ziploc bag.
- Add all the ingredients, seal bag and shake around to ensure everything mixes well and covers the salmon.
- Place in refrigerator for at least 3 days, turning over and moving around everyday.
- To serve, remove from bag and slice very thin. Serve with fresh bread or crackers, sweet dill mustard and sour cream.