Gravlax Cured Salmon


  • 2 Sides Fresh Salmon, skin on
  • 6 tbsp Flavourmagic Lemon & Dill Rock Salt
  • 4 tbsp Sugar
  • 2 tsp freshly ground Black Pepper
  • 1 Large size bunch Dill, roughly chopped, stems and all
  • 3 tbsp Gin.


Lay the salmon skin side down, on a plate.
Sprinkle with the salt, sugar, and pepper, spread the dill over them, and splash on the Gin.
Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap.
Cover the sandwich with another plate and something that weighs about a pound like an unopened can of coffee or beans, for example.
Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.
On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon. On the bias and without the skin -- and serve with rye bread or pumpernickel, with fresh peppery rocket and a sour cream and lemon dressing.


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