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Prep Time: 0 Minutes Cook Time: 2880 Minutes |
Ready In: 2880 Minutes Servings: 12 |
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This is my very successful first attempt on gravlax. I am very excited with the result, I never thought it would turn out so delicious. I can honestly say I will never buy smoked salmon again. This is so much better and cheaper also! Read more ! Ingredients:
2 pounds salmon fillet, skin on (ask at the fishmarket to take off all the bones for you, or you'll have to do it later - very important) |
1/2 cup coarse salt, i used sea salt flakes |
1/2 cup (under measured) sugar |
1 tbsp freshly ground pepper |
1 cup roughly chopped fresh dill |
juice of 1 lime |
4 tbsp white rum |
Directions:
1. Make a few scores on the salmon skin and make sure there are no fish bones.
2. In a bow blend together the salt, sugar, pepper, dill, lime juice and rum.
3. Cover a deep dish or tray with plastic wrap and place the fish over it.
4. Use the dill and salt blend to make a blanket over the salmon. See Photo
5. Wrap the salmon tight, place a tupperware with 2 cans on the salmon. See Photo
6. Put it in the fridge for 48 hours.
7. Take the salmon off the fridge, unwrap it and discart the herbs.
8. Cut thin slices and it is ready to serve. Enjoy!
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