GRAVALAX ( Sugar and Salt cured salmon)

Name: GRAVALAX ( Sugar and Salt cured salmon)
Prep time: 15 min
Total time: 15 min
Yield: 0
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

By Andy Rubini
@andyskandy

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

Rating:

★★★★★ 1 vote5

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
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How to Make GRAVALAX ( Sugar and Salt cured salmon)

Step-by-Step

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.

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