Cured Salmon Gravlax

This is one of my all-time favorite appetizers. You can use any type of fresh salmon or other red fish for curing — the key is freshness. This time I used salmon. Want to learn how to easily cure fish at home and enjoy it for a long time? You’re in the right place 

Ingredients

• salmon fillet, boneless (~700 g)

• 2 tbsp coarse salt

• 1 tbsp sugar

• freshly ground black pepper

• dry dill (optional)

Steps

1. Rinse the salmon with cold water, pat dry with paper towels, and remove the skin using a sharp knife

2. Mix salt and sugar

3. Rub the salmon with the salt and sugar mixture on both sides and sprinkle with black pepper and dry dill (if desired)

4. Place the salmon in a glass dish, cover with plastic wrap, and refrigerate for 24 hours

5. Remove the salmon and taste

6. If it seems too salty, rinse lightly under cold running water and pat dry

Notes

• For easier slicing, place the salmon in the freezer for about 30 minutes

• I like to slice all the salmon at once, portion it, wrap with plastic wrap, and store in the freezer. Take out portions as needed