Gravlax – Cured Salmon with Dill

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Mix 40 g sea salt, 30 g sugar and 1 tsp white pepper. Pat the 500 g salmon fillet dry and spread the mixture evenly over the flesh side.

2. 2

   Roughly chop 1 bunch of dill and pile it thickly on the salmon. Wrap the salmon in cling film, place it in a dish and weigh it down.

3. 3

   Leave to cure in the fridge for 48 hours, turning once. Then rinse, pat dry and slice thinly.

4. 4

   For the sauce, mix 1 tbsp mustard with 1 tsp honey and a little chopped dill and serve with the gravlax.