Recipe- Gravlax

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Ingredients

Salmon Fillet 1500 grams

White Sugar 72 grams

Salt 48 grams

Dill Stalk 50 grams

Black Peppercorn 2 grams

Method

Trim the salmon fillet and remove the pin bones. In the thick top section of the fillet make an incision with a knife. Mix all remaining ingredients; sprinkle a small amount of the salt mixture in the base of a suitable tray. Lay the salmon fillet on top and place the remaining salt mixture on top of the salmon. Spread out the salt mixture evenly, place a piece of plastic wrap on top of the salmon and place a light weight on top. Place in the refrigerator. After 12 hours turn the salmon over and readjust the marinade and weight. Return to the refrigerator for a further 12 hours. Check the marinating process, brush off the salt mixture; finish the gravlax as required by sprinkling some chopped dill leaves on top. Wrap in plastic wrap and return to the refrigerator, cut and use serve as required.

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