Lightly cured salmon ~Gravadlaks

Similar to gravadlax but more lightly cured. Called ‘rimmet’ salmon in Danish, which is a reference to early morning dew on the grass as it is so light and pure. You can also use other fish such as cod or scallops.

 

Serves 4, as a starter or lunch

 

100 g salt

60 g white sugar

1 tsps dill seeds, or fennel seeds

1 tbsps dill snaps, ordinary snaps or vodka (optional)

½ tsp black pepper corns

½ very fresh side of salmon, pin-boned(~1 kg)

 

1. Mix all the ingredients together, except for the salmon.
2. Spread the mixture onto the salmon fillet and massage it into the flesh.
3. Store it in a sealed bag in the fridge for 24-48 hours.
4. Discard excess liquid, quickly rinse of the salt under cold water and let the fillet dry a little on a piece of kitchen paper. Then slice it in ½ cm thick slices to serve.

TIP: The salmon will keep, in the fridge for up to 3 days.