Gravlax is a Nordic dish consisting of salmon cured in salt, sugar and dill.

This is a very simple variant of curing salmon in salt and sugar, that is being used in our family for the last 15-20 years.

For 1kg of salmon fillet (could be either fresh, or frozen/unfrozen) use about 2 tbsp of salt and 1 tbsp of sugar. I choose the vessel (bowl) for curing mainly by form – so that the fillet fits in it tightly, allowing the extracted liquids to cover the fish and prevent it from “drying”.

Start by putting a bit of mixed salt and sugar at the bottom of the  bowl, then place the fillet itself and cover it with the remaining salt and sugar. It is also possible to put two layers of fish in a single bowl, in which case make sure to cover the bottom piece with salt/sugar before putting another one on top of it.

Then just cover the bowl with nylon wrap and keep in a refrigerator under weight (in my case, I use a piece of wood similar in form to my vessel and put a couple of heavy jars with jam or pickles on top of it).

The duration of curing actually depends on your taste. Lightly-salted “juicy” fish can be obtained after as little as 3 days. For saltier taste – 5-7 days. You can taste it during the process to find out which is best for you.

When ready, remove the weight and cut into slices. It can be kept in a refrigerator for up to a week (Maybe even longer, but in my case, we usually eat it so fast that it doesn’t last even a week).

Below you can see a possible serving suggestion (the way my daughters and I like it):

Read the original on: Dos Gatos Kitchen