Thursday, February 21, 2013

gravlax part 1

Salmon (lightly fermented), Lachs, Gravlax PART 1

INGREDIENTS (makes 4-6 portions):

  • one tail of Sockeye Salmon, cut into two fillets
  • 30 to 80 grams of fresh dill
  • one teaspoon of sugar (will completely ferment)
  • 3-4 tablespoons of salt
  • a wrapper (for example a BPA free freezer bag)


  • Put the 2 salmon fillets side by side, meat part up/skin down
  • sprinkle fish-meat evenly with salt and sugar

  • Top with dill

  • Fold the two salmon halves together like a sandwich

  • Then wrap them into a wrapper/bag (there will be juice forming during the fermentation process)

  • Put it in the fridge for two days, turning the salmon occasionally
The Gravlax can be eaten after two days, and still tastes good on the fourth day.
The preparation for eating the Gravlax will be shown in part 2.

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