Gravlax (Cured Salmon)

2880 mins
Serves 1
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Directions

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