Marinated salmon or gravlax

MARINATED SALMON GRAVLAX 00464 INGREDIENTS for 10-12 PEOPLE 1 small 2 kg salmon or a piece of salmon of the same weight, 60 g coarse sea salt, 30 g of brown sugar, 1 teaspoon white pepper filled with beans, 1 bunch of dill or fennel.

For the sauce: 1 teaspoon to 1 tablespoon mustard satin, sugar, 2 tablespoons vinegar, 1 tbsp olive oil, dill.

Fillet the salmon, leaving whole and fillets without removing the skin.

You can ask the fishmonger to do it for you.

Delete well the scales and dry fish fillets without rinse.

Remove with tweezers or with your fingertips all the spines in the middle of the threads.

Sprinkle half the salt in a baking dish appropriately sized and deponetevi's a salmon fillet with the skin underneath.

Chopped dill and mix with crushed pepper and sugar.

Sprinkle it on the thread.

Cover with the other fillet with the skin on.

Sprinkle with the remaining salt and cover the baking dish with aluminum foil; place a lightweight over the fish (for example a lath or a book) and store it in the fridge for 2 days.

Before serving, remove all the toppings and cut into very thin slices as for smoked salmon.

Serve with buttered black bread and sauce: mix in a bowl the mustard with the vinegar and sugar.

Add a tablespoon of chopped dill and pour in the oil, stirring with a spoon.