GRAVALAX ( Sugar and Salt cured salmon)
By
Andy Rubini
@andyskandy
1
This is a traditional Norwegian dish enjoyed very much by our family and friends!
Rating:
★★★★★ 1 vote
Prep:
15 Min
Ingredients
- 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
GRAVALAX
How to Make GRAVALAX ( Sugar and Salt cured salmon)
- 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 GRAVALAX ( Sugar and Salt cured salmon)
Course/Dish: Seafood Appetizers
