GRAVALAX ( Sugar and Salt cured salmon)
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3 lbsalmon, skinless filet
1 tspground black pepper
1 Tbspcognac or brandy
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.