Classic Saumon Gravlax

Saumon Gravlax is a Scandinavian delicacy of raw salmon cured in a mixture of salt, sugar, and dill. This recipe yields tender, flavorful slices perfect for appetizers or light meals.

Steps

1. In a bowl, mix salt, sugar, crushed peppercorns, chopped dill, and lemon zest. 2. Lay a large piece of plastic wrap on a flat surface. 3. Spread half of the curing mixture in the center of the plastic. 4. Place the salmon fillet on top, skin side down. 5. Cover the salmon with the remaining curing mixture. 6. Wrap the salmon tightly with the plastic wrap. 7. Place the wrapped salmon in a dish and weigh it down with a heavy object. 8. Refrigerate for 48 hours, turning the package every 12 hours. 9. After curing, unwrap the salmon, rinse off the cure under cold water, and pat dry. 10. Slice the salmon thinly against the grain and serve chilled.

150g fresh salmon fillet, skin on 15g sea salt 15g granulated sugar 1 tsp white peppercorns, crushed A small bunch of fresh dill, chopped 1 tsp lemon zest