Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar and dill. It is served as an appetiser, sliced thinly and accompanied by a sauce, dill, bread, crackers or boiled potatoes.

Gravlax Recipe - GF

Two salmon fillets - 450 grm each

100 gr sea salt - I use finely ground Himalayan salt

50 gr sugar - I used coconut sugar

8 tbsp chopped fresh dill

crushed peppercorns

Garnish - fresh dill and lemon slices

Methods

1 - Make sure the salmon pieces are the same size. Mix all the dry ingredients together.

2 - lay one fillet, skin side down on 2 large pieces of plastic wrap, One going across and one going up and down. See photo.

3 - Sprinkle the salt mixture on top, it will go on quite thick.

4 - Place the other fillet, skin side up on top. See photo. Laying the thick side down on the thin side.

5 - Cover the fillets really well with the plastic wrap really well, so the liquid does not escape

6 - Place a tray on top and then a very heavy pot or container on top, place in the fridge for 12 hours and then turn over and leave for another 12 hours. You may need to rewrap the fillets with clean plastic wrap if the liquid is coming out. Don't throw this liquid out, pour in back inside the two fillets.

7 - Check after 2 days to see if it is ready. The fillets should now be able to slice thinly. You can leave it for another day, but not more than 3 days.

8 - Remove the wrap and with a damp cloth, gently rub off any excess salt.

Slice very thinly.

Serve on - English muffins with a poached egg and Hollandaise sauce

- Rye bread spread with cream cheese and slices of Gravlax, garnished with fresh dill and lemon.

Place on plastic wrap, skin side down. The other option is to place in a non metallic dish

Mix your salt, sugar and dill together.

Spread dried ingredients on top.

Place the other fillet on top.

Cover well with the plastic wrap.

Cover with a tray and then something heavy on top and then into the fridge. 12 hours later, turn the fillets over and place the tray on top again for another 12 hours. If your fillets are really thick you may need to leave for another 12 hours.