Gravlax or Cured Salmon
1 or 2 sides of salmon (skin on, bones out)
1 bunch of dill per side.
- Wash off the fish on both sides and pat dry. If you are curing a whole salmon, place on a dish large enough to hold it without folding. If curing only half a salmon, cut it in half and place one piece in a dish, big enough to just hold the fillet. You need a dish with sides, so you don't get salmon juice all over your fridge!
- Mix sugar and salt in a small bowl and finely chop the dill.
- Sprinkle the sugar/salt mixture evenly and generously over the fillet in the dish. You'll use all of it for a whole fish. Then put the dill on top.
- Place the other piece of fish with the flesh side down, but "head to tail", so the thickest part of the fish is with the thinnest.
- Cover the whole dish with clingfilm and place in either the fridge or cool pantry with something fairly heavy on top, like a six-pack of beers or maybe four cans of beans so it's weighted down.
- After 18-24h turn the whole fish sandwhich upside down, cover with clingfilm again and leave another 12-18 hours. Now try it. It'll be a little too salty, but don't worry. If the texture is right, pour off all the excess liquid and give the salmon a quick rinse. You should freeze the salmon if you do not intend to eat it straight away or if you may be serving it to pregnant women. It'll keep about 3 months.
- Enjoy as you would smoked salmon, for example on a crispbread sandwhich with capers and a sliver of lemon, with scrambled eggs or as part of a quick pasta sauce, paired with spinach and a dash of cream.