Salmon Gravlax
Main Dishes • European
Description
Salmon Gravlax
Ingredients
- Smoked haddock fillet 0 lbs
- Dill 1 bunch
- Sugar 1 tablespoon
- Flaky sea salt 2 tablespoons
- Allspice berries 7 pieces
- White Pepper (whole) a pinch
Step-by-Step Guide
Step 1
Clean the salmon from scales, rinse with cold water, and dry thoroughly with paper towels. Then cut the fillet crosswise into two pieces.
Step 2
Wash the dill, dry it well on a paper towel, and chop it coarsely.
Step 3
In a mortar or using an alternative method, crush the allspice berries. Mix the allspice with salt, sugar, and freshly ground white pepper.
Step 4
On a table, lay out plastic wrap, sprinkle a little of the spiced salt mixture, and place one half of the salmon skin side down. Generously sprinkle both pieces of fish fillet with the spiced salt mixture. Then place the chopped dill on one fillet. Cover with the second fish fillet and sprinkle with the remaining salt and sugar. Wrap the salmon in plastic wrap and place it in a container.
Step 5
Leave the fish at room temperature for 2 hours. Then press it down lightly (for example, with a cutting board) and refrigerate for 2 days. Occasionally turn the fish.
Step 6
Once the gravlax is ready, remove it from the plastic wrap and carefully scrape off the dill and spices from the fish fillet with a knife. Pat the fillet dry with paper towels and slice it thinly.
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