Homemade Gravlax (Cured Salmon)

1. 1

   Rinse the salmon and pat dry. Remove any pin bones and fins if needed.

   Ingredients for this step:

   • •800 g salmon
2. 2

   Mix the coarse sea salt and sugar in a small bowl. Evenly sprinkle the mixture over the surface of the salmon.

   Ingredients for this step:

   • •2 tbsp salt
   • •1 tbsp sugar
3. 3

   Place the fresh dill, including the stems, on top of the salmon.

   Ingredients for this step:

   • •5 sprigs fresh dill
4. 4

   Wrap the salmon tightly in baking paper, then place it inside a plastic bag.

5. 5

   Let the salmon cure in the refrigerator for 1 to 2 days.

   1440 minutes

6. 6

   Once cured, unwrap the salmon and wipe off excess salt and dill.

7. 7

   Slice the gravlax thinly, removing the skin, and serve chilled. Enjoy!

Per serving