Sunday, December 19, 2010

Cured dilled salmon / Gravlax

750 g (1 ½ lb)  sockeye salmon, skin-on , fillet, boned, pin bones removed
200 g rock salt
1 tbsp sugar
1 cup fresh dill
1 tbsp black pepper
1 tbsp winter savory (spice)

Cover salmon with seasonings and salt. Place in a trey and cover with plastic wrap. Refrigerate for 24 hours.

Before serving remove salt.

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