Easy

Pepper

pinch

Salt

tablespoon

White sugar

Salmon

Dill

Salmon gravlax

Prepare the marinade. Put salt and sugar into a high-sided baking dish. Add pepper and pink berries. Remove the leaves from the washed and dried dill sprig. Mix well.

Arrange the salmon fillet, flesh side down, on top of the spice and herb mixture. Carefully cover the dish with cling film, making it as airtight as possible. Then crush the salmon with a weight, such as a rectangular stoneware cake tin, so that the flavors penetrate the flesh. Chill for 24 hours.

Remove from the fridge, then remove the salmon. Rinse, pat dry and slice thinly before serving.

Easy

10 min

Christmas

Main course

Starter

Appetizer

Fish

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

0

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