LOCATION: Recipes >> Preserving Meats >> Gravlax 11
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Gravlax 11
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FRESH SALMON
(Gravlax)
2 1/2 to 3 lb. fresh salmon
1 bunch fresh dill, chopped
1/4 cup salt
1/4 cup sugar
2 Tbsp. white peppercorns, crushed
Cut fresh salmon in half lengthwise and remove bones. Place one-half
in shallow dish. Sprinkle with dill. Combine salt, sugar and pepper.
Sprinkle on fish evenly. Place other half on top, skin side up.
Cover with foil, set a plate on top of foil and weight on top of
the plate (food cans are good weights). Refrigerate 2 to 3 days.
To Serve: Scrape dill and seasonings away. Slice salmon thinly on
diagonal. Serve with crackers or rye bread
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