Friday, March 09, 2012

Salmon Gravlax

1. Get a fillet of fresh salmon, or a whole side of salmon
2. Mix 50% salt with 50% sugar (some people find this too sweet, you can use 60% salt and 40% sugar
3. Cover the salmon with the salt/sugar mixture (I also added pepper)
4. Cover with plastic wrap and put in the fridge for 24-48 hours, until the salmon is firm to the touch. You may want to check on it after a day and drain of the liquid, a lot will come out
5. When done. Rinse off the salt and slice thinly. Enjoy with cream cheese and capers on a bagel, Baguette or toast

No comments:

Post a Comment