🫙 From the Spice Rack
Gravlax
3 lb Smoked fresh salmon, center Cut and boned 2 lg Bunches fresh dill 1/4 c Coarse salt 1/4 c Sugar 2 tb Crushed white peppercorns Lemon wedges and pepper 1. Place half the fish, ...
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Ingredients4 items
Ingredients
- 3lbsmoked fresh salmon, center
- 1/4c coarse salt
- 1/4c sugar
- 2tb crushed white peppercorns
Directions
- 1
3 lb Smoked fresh salmon, center Cut and boned 2 lg Bunches fresh dill 1/4 c Coarse salt 1/4 c Sugar 2 tb Crushed white peppercorns Lemon we
- 2
Place half the fish, skin side down, in a deep glass dish
- 3
Spread dill over fish
- 4
Sprinkle dry ingredients over dill
- 5
Top with the other half of the fish, skin side up
- 6
Cover with foil and weight with a board and a five pound weight
- 7
Refrigerate for 48-72 hours, turning the salmon and basting every 12 hours with accumulated juices
- 8
To serve, remove the fish from marinade, scrape away dill and spices, and pat dry