John Myers
Fish: Gravlax – Version 1
The perfect fish: gravlax – version 1 recipe with a picture and simple step-by-step instructions.
- 1 kg Salmon fillet
- 70 g Salt
- 30 g Sugar
- 2 g Pepper, sw
- 5 g Dried dill
- The fillet was already neatly cut and pared. Wash and pat dry. Because of the length of the fillet and the size of the marinating container, I cut the fillet in half.
- Mix salt + sugar + pepper.
- Spread out the transparent film, sprinkle the spice on it, place the fillet skin-side on the film and rub the spice mixture in vigorously. Then sprinkle the dill on top.
- Wrap the foil tightly around the fillets and place in a suitable container.
- Let it marinate in the refrigerator for approx. 4 – 5 days.
- Pat the fillets dry. Slice very fine and taste.
- If necessary, pack in portions and freeze.
Comment:
- It really pays off to make this specialty yourself. Every now and then the trade offers whole salmon fillets for € 13-15. Next to it is the finished gravlax in the counter for € 36.99. I think that’s convincing.
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