Gravlax (Cured Salmon)
Directions
- 1Combine sugar, salt, black pepper, a handful of dill, and the zest from one lemon.
- 2Lay down some plastic wrap.
- 3Add half of the salt and sugar cure to the bottom.
- 4Place the salmon on top.
- 5Cover the salmon with the rest of the cure.
- 6Wrap the salmon up nice and tight with the plastic wrap.
- 7Press the wrapped salmon down with something heavy.
- 8Leave the salmon in the fridge for two days.
- 9Completely rinse the salmon a few times.
- 10Pat the salmon dry with a paper towel.
- 11Make super thin slices of the salmon.
- 12Grab a couple of cream cheese bagels.
- 13Add the cured salmon to the bagels.
- 14Drizzle a little garlic oil on top.
- 15Season with salt and pepper to taste.
- 16Add a little more fresh dill.
Ingredients
- 1 part sugar
- 1 part salt
- a little bit black pepper
- 1 handful dill
- 1 from one lemon lemon zest
- salmon
- 2 cream cheese bagels
- a little drizzle garlic oil
- to taste salt
- to taste pepper
- a little more fresh dill
Equipment
plastic wrap
Tips
- Completely rinse the salmon a few times after curing.
- Pat dry the salmon with a paper towel.
- Make super thin slices of the cured salmon.
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