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Gravad salmon

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Ingredients for 8 servings:

  • 1 ½ kg salmon fillet(s) or salmon trout fillet
  • 3 tbsp salt
  • 2 tbsp pepper, coarsely ground
  • 1 tbsp sugar
  • 3 bunches of dill
  • 10 ml rum

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

Mix salt, coarse pepper, and sugar. Place the fillet on cling film and sprinkle with the mixture. Then drizzle the fish with about 10 ml of rum and arrange three whole bunches of dill on top. Fold the cling film over so that the fillet is completely wrapped. Vacuum sealing is also possible. Place the salmon in the refrigerator. It will be ready after 72 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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