Gravlax
The process takes a couple of days as the salmon needs to be turned on all sides in the marinade before it is ready to be sliced and plated.
To make this dish you need:
- 2 x 1kg fresh salmon fillet with skin (all bones removed)
- 0.5dl sugar
- 0.5 dl salt
- 0.5 dl coarsely crushed rose pepper
- 0.5 dl cognac or brandy
- dill
(you can size up or down this recipe)
Mix sugar, salt and pepper and pat the mixture properly into the fish. Pour the cognac over and sprinkle with dill. Put the salmon fillets together with the skin side facing out. Store it in a plastic bag on a plate in the fridge for 3 days and turn it twice per day.
When serving, remove the marinade and slice the salmon into thin slices, carpaccio style. Serve it with a mustard sauce, freshly ground pepper, lemon wedges and bread.
The mustard sauce, you can find ready made in selected stores, but you can also make it at home according this recipe:
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