Gravlax (Awesomme Salmon Recipes)

Gravlax     10-15 Portions:

Ingredients:

1 Salmon Fillet, skin on

100 gm. of sugar

100 gm. of salt

1 pinch of black pepper, ground

50 gm. of (Fresh) Dill leaves

2 Tea Spoon of semi dry white wine

Method:

First, make sure that there is no bone in the fillet. If there is any, pull them off. Then mix those 3 ingredients together (Salt, Sugar & Pepper). Now, you need a medium size tray, sprinkle this salt mixture, just 1/3^rd of it on the bottom of the tray. And put the salmon on the tray, facing the skin side down. Then, cover the top of the fillet with the 1/2 of the salt mixture. Then, top it up with the Dill, and cover it with the rest of the salt mixture. Cover it up well and toss it in the freeze for 24 hours. Next day you turn the filler over and put it in the freeze for 1 more day. Then you take it out of the freeze and drain off any liquid from the tray. Then you have to scrap off all the dill and the salt mixture from the fish. Now, comes the serving time! Using a sharp slicer, slice it up very thin and serve with either some Mesclun salad (Mixed baby spinach) or anything else you would like with it!