Salmon cure
Gravad lax
Salt, sugar and dill, weighted, two days
You need
- 1 side of salmon, pin-boned, skin on
- 100 g coarse salt
- 100 g sugar
- 2 msk crushed white pepper
- A large bunch of dill
Equal salt and sugar by weight. Mix them with the pepper, lay half on a tray, the salmon on top skin down, dill over it, then the rest of the cure.
Weight it and turn it. A couple of tins on a plate is enough. Turn the whole thing once a day and pour off the liquid it gives up. That liquid is what the cure is doing, and left in place it stops the cure working.
Forty-eight hours in the fridge, then scrape the cure off and slice thin. This is not a grilling recipe; it is what to do with the other half of the fish.