Homemade Gravlax Recipe
delicious homemade fresh salmon gravlax recipe that is cured in salt, sugar, pepper and fresh dill for an absolutely divine flavor.
of coarse sea salt
of crushed whole peppercorns
of fresh dill leaves
zest of 1 lemon
side of fresh sashimi grade wild caught salmon
bagels, breads, cream cheeses and vegetables
n a large bowl mix together the salt, sugar, peppercorns, dill and lemon zest until combined.
Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
Wrap the salmon completely with the plastic and place it in a pan.
Let it cure in the refrigerator for 48 hours.
Remove the plastic and rinse very well.
Garnish with fresh dill leaves and slice thing and serve with assorted accompaniments.
How to Store:
Place it wrapped in plastic in the refrigerator for up to 5 days. Freeze it wrapped up in plastic for up to 2 months. Thaw for 1 day in the refrigerator before serving.
© 2022 Chef Billy Parisi