gravlax salmon

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gravlax salmon

Name: gravlax salmon
Prep time: 14 h
Total time: 14 h
Yield: 10 Porções
Ingredients: 1 kg Salmon fillet with skin; 250 g Coarse salt; 175 g Demerara sugar; 75 g Brown sugar; to taste Coarsely crushed black pepper; 2 cup Fresh dill dill; 1 unit(s) Dose Gin (or other spirit)

🇧🇷Brazil

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(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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gravlax salmon

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