300g caster sugar
200g coarse salt
150g chopped dill
NOMU Black Pepper
2 whole fillets of salmon
Combine the sugar, salt, dill and some grindings of Black Pepper in a bowl.
Lay a large piece of foil on your work surface, and place a third of the sugar mixture on it. Place one salmon fillet, skin side down on top of the mixture and top the salmon with another third of the mixture. Stack the other salmon fillet on top, skin side up, and cover with the remaining sugar mixture.
Wrap the fish up in foil and place in a container in the fridge for 4 days, turning it every day.
To serve the gravadlax, remove the foil and scrape off as much of the sugar mixture as possible. Slice the salmon horizontally very thinly and scatter with some more fresh dill. Serve with potato latkes, dill cucumbers and crème fraiche.
300g caster sugar
200g coarse salt
150g chopped dill
NOMU Black Pepper
2 whole fillets of salmon
Combine the sugar, salt, dill and some grindings of Black Pepper in a bowl.
Lay a large piece of foil on your work surface, and place a third of the sugar mixture on it. Place one salmon fillet, skin side down on top of the mixture and top the salmon with another third of the mixture. Stack the other salmon fillet on top, skin side up, and cover with the remaining sugar mixture.
Wrap the fish up in foil and place in a container in the fridge for 4 days, turning it every day.
To serve the gravadlax, remove the foil and scrape off as much of the sugar mixture as possible. Slice the salmon horizontally very thinly and scatter with some more fresh dill. Serve with potato latkes, dill cucumbers and crème fraiche.
300g caster sugar
200g coarse salt
150g chopped dill
NOMU Black Pepper
2 whole fillets of salmon
Combine the sugar, salt, dill and some grindings of Black Pepper in a bowl.
Lay a large piece of foil on your work surface, and place a third of the sugar mixture on it. Place one salmon fillet, skin side down on top of the mixture and top the salmon with another third of the mixture. Stack the other salmon fillet on top, skin side up, and cover with the remaining sugar mixture.
Wrap the fish up in foil and place in a container in the fridge for 4 days, turning it every day.
To serve the gravadlax, remove the foil and scrape off as much of the sugar mixture as possible. Slice the salmon horizontally very thinly and scatter with some more fresh dill. Serve with potato latkes, dill cucumbers and crème fraiche.
300g caster sugar
200g coarse salt
150g chopped dill
NOMU Black Pepper
2 whole fillets of salmon
Combine the sugar, salt, dill and some grindings of Black Pepper in a bowl.
Lay a large piece of foil on your work surface, and place a third of the sugar mixture on it. Place one salmon fillet, skin side down on top of the mixture and top the salmon with another third of the mixture. Stack the other salmon fillet on top, skin side up, and cover with the remaining sugar mixture.
Wrap the fish up in foil and place in a container in the fridge for 4 days, turning it every day.
To serve the gravadlax, remove the foil and scrape off as much of the sugar mixture as possible. Slice the salmon horizontally very thinly and scatter with some more fresh dill. Serve with potato latkes, dill cucumbers and crème fraiche.
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