Gravlax With Dill

Serving: 245 g

Ingredients

• salmon120 g
• dill15 g
• rye bread70 g
• sour cream40 g

Recipe steps

1. Mix equal parts coarse salt and sugar with cracked white pepper.
2. Bury a skin-on salmon fillet in the cure with a thick blanket of chopped dill.
3. Weight it down and refrigerate two to three days, turning daily and pouring off the brine that draws out.
4. Rinse, pat dry and slice thinly on the diagonal away from the skin.
5. Serve on rye with a mustard-dill sauce or sour cream. Cured, not cooked, and firmer than smoked salmon.

Ask Rob to help me

← All recipes