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gravlax salmon
🇧🇷Brazil
•View in original language
(Português)
14 hour(s)
10 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- Salmon fillet with skin1 kg
- Coarse salt250 g
- Demerara sugar175 g
- Brown sugar75 g
- Coarsely crushed black pepper to taste
- Fresh dill dill2 cup
- Dose Gin (or other spirit)1 unit(s)
- Mix all the healing ingredients and set aside.
- Strong a rectangular dish with plastic wrap
- Make a bed over with half the cure over the plastic
- Drizzle the salmon with the gin and lay it on the bed, skin side down.
- Cover with the rest of the cure
- Wrap the fish tightly in plastic. And put something heavy on it to put pressure on.
- Let it rest in the fridge for 14 to 18 hours. The longer it is, the more cured it is.
- Unwrap from plastic, remove excess seasoning, but do not wash. Serve as an aperitif or as a filling for sandwiches and salads.
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