If you like salmon, you may get ‘hooked’ on this cured version!
- Gravlax (Cured Salmon)
About one kilo of fresh salmon in two matching fillets
4 tbsp coarse salt
4 tbsp of sugar
1 large bundle of fresh dill, chopped coarsely
4 tsp Dijon mustard
4 tsp sugar
1/2 tsp olive oil
2 tsp dried dill weed
- Rinse the two fillets and dab dry.
- Mix and spread the salt/sugar evenly on the fillets, then spread the dill on them and cut in two.
- Wrap tightly in tinfoil (and secure with rubber bands). Place them in the refrigerator for two days, turning them morning and night.
- Then drain off the liquid, remove dill and sugar/salt and rinse carefully in cold water. The salmon is now ready for slicing.
- Make a sauce by mixing the ingredients together.
- Butter a slice of rye bread per person (crust removed). Then cover with Iceberg lettuce leaves and place about 5 thin slices of ‘Gravlax’ per piece of bread.
- Spread fine bits of dill on top and pour on a little mustard sauce … and add about a dozen capers. Place a slice of lemon on each plate.
‘Gravlax’ freezes very well – and is even easier to slice when frozen. Bon Appetit ! – You are in for a ‘real treat’ !
This recipe was donated by Montreal-Lakeshore Rotarian, Knud Petersen